2 cups water
2 cups raw cane sugar or less to taste
4 tablespoons cornstarch
3 Tbsp. butter
1 – 2 cups Harvest Haven raspberries, fresh or frozen
In a small saucepan, whisk together the water, sugar, and cornstarch. Bring to a boil over medium high heat and cook until thickened, about 1 minute.
Gently fold in the raspberries and butter. Stir until the butter melts and the raspberries are heated through.Serve over French toast, cake, ice cream, or whatever suits your fancy.