Raspberry Sauce

• 1 1/2 cups fresh raspberries, or 1 (12-ounce) bag frozen unsweetened raspberries, defrosted
• 1/4 to 1/3 cup light agave nectar
• 1 teaspoon arrowroot powder dissolved in 1 tablespoon cold water
• 1/2 teaspoon vanilla extract

1. Mash the raspberries through a sieve and discard the seeds.
2. Place the raspberry puree and agave nectar in a small saucepan.
3. Heat until almost boiling.
4. Taste the raspberries for sweetness, adding more agave nectar if necessary.
5. Stir the arrowroot powder slurry into the raspberries and cook, stirring constantly, until the mixture starts to thicken (this happens quickly).
6. Remove from the heat and stir in the vanilla extract.
7. Cool before serving.
8. Store in the refrigerator for up to 5 days, or in the freezer for several months.

fresh raspberries, light agave, arrowroot powder, vanilla

Taken from www.epicurious.com/recipes/food/views/raspberry-sauce-379416 (may not work)