| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 1 | Servings | ||
INGREDIENTS
| 12 | oz | Raspberries;frozen, dry pack |
| 3/4 | c | Sugar |
| 2 | tb | Cornstarch |
| 1/4 | c | Brandy |
INSTRUCTIONS
Note: 3 cups fresh raspberries can be used in place of frozen raspberries. Combine raspberries and sugar in medium saucepan. Dissolved the cornstarch in the brandy in a small bowl. Stir the cornstarch mixture into the raspberries until well blended. Cook over a medium heat, stirring frequently, until the sauce thickens and bubbles, about 5 minutes. Do not overcook. Cool to a room temperature. Store in a tightly covered container From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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