Thickened Red Raspberry Puree

Recipe Ingredients

2 cups	474ml	Whole frozen raspberries - (about 8 oz.), thawed
2 tablespoons	30ml	Black raspberry liqueur
3 tablespoons	45ml	Sugar - (3 to 4 tablespoons)
1 tablespoon	15ml	Cornstarch

Recipe Instructions

Puree thawed berries in food processor or blender. Strain through a fine sieve to remove seeds. Place Puree in small saucepan.

Stir sugar and cornstarch together and add to Puree , along with liqueur.

Heat until thickened and glossy. Can be refrigerated for later use. (If Puree is cold, it may be slightly too thick to create decorative hearts - microwave 30 to 40 seconds before use.)

Source:
Undy Arms Hotel in Scotland

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