Raspberry Sauce

• 1 (12 ounce) bag frozen raspberries
• 14 cup sugar
• 3 teaspoons cornstarch
• 3 tablespoons of white cranberry-peach juice

1. Bring raspberries to a soft boil in a small saucepan, add sugar and juice.
2. Turn down the heat and cook the berries until the fruit becomes macerated (about 10-15 minutes).
3. Put the cornstarch in a small bowl or cup and add a little bit of the liquid from the pan to the bowl and stir until smooth.
4. Add to the saucepan and stir.
5. Cook a minute or two longer until thickened.
6. Using a metal mesh strainer, strain the seeds and keep the sauce left over.
7. Let it cool and store it in the fridge.
8. Use when needed.

frozen raspberries, sugar, cornstarch, of white

Taken from www.food.com/recipe/raspberry-sauce-301316 (may not work)