Raspberry Compote

• ⅓ cup (80 mL) sugar
• 1½ tsp (7.5 mL<

Stir the sugar and cornstarch together, and add this to a saucepot with 1 cup (250 mL) of the raspberries. Bring this to a simmer over medium heat, stirring occasionally. Once fully simmering, remove from the heat and stir in the remaining 1 cup (250 mL) of raspberries. Chill until ready to serve, but this compote is best served at room temperature (pull it from the fridge 1 hour before serving