Raspberry Sauce

  • Yield: Makes 1/2 cup

Source: Martha Stewart Living, July/August

Ingredients

  • 1 pint raspberries
  • 1/4 cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • Pinch of salt
  • 1 teaspoon cornstarch

Directions

  1. Combine rasperries, sugar, lemon juice, and salt in a small saucepan set over low heat. Cook until berries release their juices and just start to break down, about 5 minutes. Using a rubber spatula, press berries through a fine-mesh sieve; discard solids. Return strained juice to saucepan, stir in cornstarch, and cook until mixture comes to a boil. Let cool. Store, refrigerated, in an airtight container for up to 3 days.

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