Step 1

Combine the raspberries, water, sugar, lemon juice and vanilla extract in a medium pot. If you already know that you want a thicker sauce, add the cornstarch now, as well.

Step 2

Bring to a boil, then reduce the heat to low and simmer an additional 5 minutes or so, breaking up the raspberries with a spoon as they soften, until the sauce thickens.

Step 3

If you prefer a chunky sauce with the raspberry pulp and seeds still in it, your sauce is finished at this point.

Step 4

If you prefer a seedless raspberry sauce, push it though a fine mesh strainer with a spatula or the back of a spoon.

Step 5

Let cool to thicken some and serve as desired.