Simple Raspberry Sauce | The Ultimate Chef

Directions

1. Thaw out the raspberries for a short while.
2. In a pan, add the raspberries, 4-ounces of water, and the sugar over medium heat.
3. Stir frequently, so the sugar dissolves and eventually reaches a boil.
4. Bring the heat to low setting.
5. Once it stops boiling, add the pure vanilla extract.
6. In a separate bowl, mix together the cornstarch and 1-ounce of water until completely mixed.
7. Bring the pot to a low-medium temperature so it begins boiling again.
8. Once it boils, add the cornstarch mixture to the pan until completely mixed and the raspberry sauce begins to thicken.
9. Turn the heat off and remove the pan from the heat.
10. Add the butter to the mix and stir well.
11. Cover and add to the fridge until ready to serve.