Easy Raspberry Sauce


We made this this morning to top some sweet crepes, tasted fantastic! We added blueberries to it as well just to mix things up a bit and it turned out great.

  • 12 ounce bag frozen unsweetened raspberries, divided (about 2-2 1/2 cups) 
  • 3/4 cup white sugar 
  • 1/2 cup water 
  • 1/2 teaspoon vanilla 
  • 2 teaspoons cornstarch 
  • 2 tablespoons water 
  • 1 tablespoon butter
  1. In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla. 
  2.  In a small cup, combine the cornstarch and two tablespoons of water. Mix well. 
  3. Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit. 
  4. Remove the pan from the heat. 
  5. Add 1 tablespoon of butter and mix until the butter has completely melted. 
  6. Allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix. 
  7.  Serve over whatever dessert you'd like! 
  8. Refrigerate the leftovers.
Original Recipe @tastesoflizzyt.com