Raspberry sauce is a perfect pairing for poached pears or apple dumplings.
Serves: 8Hands-on: 15 minutesTotal: 15 minutesDifficulty: Medium
- ½ cup water
- 1 Tbsp. cornstarch
- ¼ raw sugar
- 1 Tbsp. lemon juice
- 2 cups raspberries
- Whisk water, cornstarch, sugar, and lemon juice together in a medium saucepan until cornstarch is dissolved. Add raspberries and bring to a boil over medium heat. Reduce heat and simmer for about 2–3 minutes, stirring constantly, until mixture thickens.
- Carefully purée the sauce and strain through a fine sieve to remove the seeds, if desired.
- Store in the refrigerator in an airtight container.