8 ounces fresh or frozen raspberries
1/3 cup Chambord liqueur
1/4 cup granulated sugar
1 teaspoon cornstarch
1 teaspoon water
In a heavy saucepan, slowly bring to a boil raspberries, sugar and Chambord liqueur. Simmer for several minutes, breaking up the raspberries with a wooden spoon.
Run the mixture through a sieve to remove the raspberry seeds. Discard the seeds.
Return the mixture to the stove and bring to a simmer. In a small bowl dissolve 1 teaspoon cornstarch in 1 teaspoon cold water. Slowly whisk in the cornstarch to the simmering raspberry sauce until the mixture is thickened; about 1 minute. Remove from heat.
Sauce can be refrigerated at this point or kept warm to spoon over cake or ice cream. If you make the sauce ahead of time, warm up before serving.
- Courtesy of Cathy Pollak
