June 10, 2016
Makes: 1 cup
- 3 cups fresh raspberries
- 1/3 cup sugar
- 1 teaspoon cornstarch
- Blend berries in a blender or food processor until smooth. Strain to remove seeds.
- Combine sugar and cornstarch in small saucepan. Stir in berry puree.
- Cook and stir over MED heat until thickened and bubbly.
- Serve warm or chilled with buttermilk pancakes or treat of your choice.