Dessert Recipes - All Year Raspberry Sauce Recipe

Ingredients

• 390 g/13 1/2 oz/1 large can of raspberries

• 10 ml/2 tsp corn flour (cornstarch)

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Method:

1. Puree the raspberries and their juice in a blender or food processor. Pass through a sieve (strainer), if liked, to remove the seeds.

2. Blend a little of the puree with the corn flour in a saucepan. Stir in the remainder.

3. Bring to the boil and cook for 2 minutes, stirring, until thickened and clear.

4. Serve hot or cover with a circle of wetted greaseproof (waxed) paper and leave to cool.