Fresh Raspberry Sauce

Ingredients:

  • 2 cups fresh or frozen raspberries

  • 1/3 cup granulated sugar (or less if your raspberries are naturally sweet and you’re feeling virtuous)

  • 2 tsp lemon juice

  • 1/2 tsp cornstarch

  • 2 Tbsp water

  • Optional: Splash of Chambord (raspberry liqueur) or a tiny dash of vanilla extract

Directions:

  1. Toss your raspberries, sugar, and lemon juice into a medium saucepan. Cook over medium heat, stirring occasionally, until the berries start breaking down and the whole mixture is bubbling.

  2. In a small bowl, mix the cornstarch and water into a smooth slurry. No lumps allowed.

  3. Pour the slurry into the saucepan while stirring like you mean it. Cook for about 2 minutes until the sauce thickens to that perfect glossy consistency.

  4. If you’re fancy (or hate seeds), push the sauce through a fine mesh sieve to remove the seeds. If you love rustic charm (or just can’t be bothered), skip this step.

  5. Let the sauce cool to room temperature. Taste it and adjust—too sweet? Add a bit more lemon juice. Too tart? Toss in a pinch of sugar.

  6. Optional but encouraged: Stir in a splash of Chambord or a hint of vanilla for a little extra pizzazz.