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Raspberry Sauce
Preparation info
- Approximately
4 cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
Ingredients
2 pounds 910 g 3 tablespoons
Method
- Puree the berries. Using a fine mesh strainer, strain out the seeds. Measure and add water, if necessary, to make
4 cups 960 ml - Place the cornstarch in a saucepan