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15-Minute Raspberry Sauce
Ingredients
- 1 12 ounce package frozen unsweetened red raspberries
- 3 to 4 tablespoons light-colored corn syrup
Directions
1. Thaw berries; do not drain. Place thawed berries in a food processor or blender. Cover and process or blend until berries are smooth. Press berries through a fine-mesh sieve; discard seeds.
2. In a small bowl, combine raspberry puree and corn syrup. Cover and chill until ready to serve. Serve over chocolate cake, cheesecake, angel food cake, or ice cream. (Cover and chill leftovers for up to 1 week.) Makes 1-1/4 cups.
