- Yield: Makes 1/2 cup
Source: Martha Stewart Living, July/August
- 1 pint raspberries
- 1/4 cup sugar
- 2 tablespoons freshly squeezed lemon juice
- Pinch of salt
- 1 teaspoon cornstarch
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.