Braindied Raspberry Sauce
1 (12 oz.) pkg. frozen dry-pack whole raspberries or 3 c. fresh raspberries
3/4 c. sugar
2 Tbsp. cornstarch
1/4 c. brandy, Grand Marnier or other orange liqueur
Combine raspberries and sugar in medium-sized saucepan. Dissolve cornstarch in liqueur in small bowl. Stir into raspberries until well combined. Cook over medium heat, stirring frequently until sauce thickens and bubbles, about 5 minutes. Do not overcook. Cool to room temperature. Store in tightly covered container in refrigerator.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line