Step 1

In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.

Step 2

In a small cup, combine the cornstarch and two tablespoons of water. Mix well.

Step 3

Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.

Step 4

Remove the pan from the heat.

Step 5

Add 1 tablespoon of butter and mix until the butter has completely melted.

Step 6

Allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix.

Step 7

Serve over whatever dessert you'd like!

Step 8

Makes 2 1/4 cups sauce. Refrigerate the leftovers.