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Brandied Raspberry Sauce

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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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