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Raspberry Sauce

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.
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