The slight tartness of this sauce goes really well with sweet desserts (doughnuts or fritters, cheesecake, cake, panna cotta, ice cream, etc) .
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- 6 c
- fresh raspberries
- 1/2 c
- plus 1 tbsp. granulated sugar
- 3 Tbsp
- fresh lemon juice
- 1 1/2 tsp
- 3 Tbsp
1Puree the raspberries in a food processor. Press puree through a fine mesh sieve, discard seeds.
2Pour the puree into a small saucepan. Add the sugar and lemon juice; stir to combine. Over medium-low heat, simmer the mixture for 10 minutes. Meanwhile, dissolve the cornstarch in the Kirsch.
3Add the Kirsch/cornstarch slurry to the mixture; stir well to combine. Continue to simmer, stirring continuously, for 2 minutes or until the sauce thickens. Remove from the heat and set aside until until ready to serve.
*KIRSCH is a fruit brandy made from cherries.