| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(10-oz) frozen raspberries in light syrup; thawed |
|
|
Water |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
To make sauce, drain raspberries, reserving juice. Add enough water to
juice to make 1 cup.
In small saucepan, combine cornstarch and juice, mixing until smooth. Cook
over medium heat, stirring constantly, until mixture boils. Continue to
cook, stirring, 2 minutes longer. Remove from heat and stir in raspberries.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”