This is a wonderful sauce to serve over pancakes or waffles or crepes.
2
pints
Fresh Raspberries (okay, frozen if you must!)
1/2
cup
Water
1/2
cup
Granulated Sugar
2
Tbls.
Cornstarch
1
tsp.
Fresh Lemon Juice
1
Cinnamon Stick (optional)
Mash the raspberries in a glass bowl and press them through a sieve or strainer to remove the seeds.
Place the raspberry puree in a saucepan and add the water, sugar, cornstarch, and lemon juice. Stir until the fruit mixture is smooth. Add a cinnamon stick, if desired.
Cover and cook over medium heat, stirring frequently, until thick. This should make about 3 cups of sauce. Once again, refrigerate and store in a glass container, but serve at room temperature.