Name: Brandied Raspberry Sauce
Ingredients: 12 oz Raspberries;frozen, dry pack; 3/4 c Sugar; 2 tb Cornstarch; 1/4 c Brandy

[Unbelievers] will not affirm the lordship of Christ over them because they fear that Christ will reign over them. We are fearful of affirming the lordship of Christ over all things, including our neighbors, because we are afraid of our neighbors ruling over us. Pluralism is a half-hearted attempt at a compromise of convenience – we won’t condemn you if you won’t condemn us. We won’t say you are wrong, if you won’t say that we are wrong. We won’t find your views backwards and repugnant, if you won’t find our views backwards and repugnant. What a deal? And all it costs us is the central and first affirmation of our own faith: Jesus is Lord. All we have to give up to win peace with our neighbors is the proclamation of the Gospel.

R.C. Sproul Jr.

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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