This simple homemade raspberry sauce includes the perfect combination of fresh raspberries with a little citrus and sweetness for the perfect topping for your favorite dessert!
Combine the cornstarch and one TBS of water in a small cup and mix well.
1 tsp cornstarch, 1 TBS water
Add cornstarch mixture to the hot raspberry mixture in the pan. Stir and boil over medium-low heat for 4-5 minutes or until the sauce has thickened enough to coat the back of a spoon.
Remove the pan from heat and either serve warm or allow to cool and serve at room temperature.
Notes
Don’t turn the heat on too high. You want to keep it at medium-low to allow the flavors to combine together well without scorching the sauce.Keep the sauce in the refrigerator for up to a week in an airtight storage container.