Boil raspberries in sugar water, blitz with an immersion blender, strain if you want. Done.
- 9 oz fresh raspberries
- 2/3 c sugar
- 2/3 c water
- 1 1/2 tsp cornstarch
Add all sugar, water, and raspberries to a small saucepan. Bring to a boil, stir constantly and mash the berries with the back of your spoon.
Sustain a low-medium boil for 10 minutes. The mixture will turn dark red and thick.
Blitz with an immersion blender. Allow the mixture to cool a little.
Stir in the cornstarch and whisk briskly to dissolve completely. Return to heat and bring the sauce back to a boil, stirring constantly. It will thicken when it boils, cook another minute or so.
If desired, strain through a wire mesh strainer to remove raspberry seeds. Recipe yields about 1 cup sauce.
Store covered in the refrigerator.