Raspberry Sauce - 1

Recipe Ingredients

1		Frozen raspberries in syrup - thawed
1 tablespoon	15ml	Cornstarch
1/3 cup	20g / 0.7oz	Red currant jelly

Recipe Instructions

For sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup.

In small saucepan, combine syrup mixture and cornstarch; mix well.

Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries.

Refrigerate until cold.

Serve sauce over cheesecake slices.

Source:
Greg Walker

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