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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.