Clear raspberry sauce

Clear raspberry sauce

By
From
Encyclopedia of Food and Cookery
Makes
375 ml

Ingredients

Quantity Ingredient
125g fresh or frozen raspberries
190ml water
3 tablespoons sugar
2 teaspoons cornflour, dissolved in 1 tablespoon water

Method

  1. Place raspberries in a saucepan with water and sugar and bring to the boil. Add cornflour paste and cook the sauce, stirring, until it thickens. Push through a sieve and allow to cool.

Note

  • If fresh or frozen raspberries are not available, use tinned raspberries with their juice instead of water and sugar.
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