Yield: about 1 cup
12 oz. (1 1/2 cup) frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice
1/3 cup sugar
In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat. Cook until the berries have broken down about 5 min. You can use the sauce now if you don't mind the seeds. At this point, while the sauce is still warm, I pour it into a sieve and strain out (most of) the seeds. To get a completely seedless sauce you will need to line your sieve with cheesecloth.