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1. Add the frozen berries, 1-3/4 cup of water and 1/3 cup sugar to a medium saucepan.
2. Bring the mixture to a boil.
3. Reduce the heat and simmer for 30 minutes, uncovered.
4. Run the mixture through a sieve into a 2 cup measuring piece.
5. Add water to make up the 2 cups, if needed.
6. Return the mixture to the saucepan.
7. In a small bowl, whisk together the water and cornstarch, whisking until smooth.
8. Gradually stir the paste into the raspberry mixture.
9. Bring to a boil over medium-high heat, stirring non-stop.
10. Cook for 1 minute longer, constantly stirring.
11. Remove the pan from the heat and allow to cool.
12. Store in the refrigerator.
13. Serve over, pancakes, French toast, waffles or ice cream. |
