Raspberry Sauce

Ingredients

• 2 tablespoons cornstarch 
• 2 tablespoons orange juice 
• 1 pint raspberries fresh
• 1 cup water cold
• 0.3 cup sugar white

Equipment

• sauce pan
• whisk
• sieve
• blender
• immersion blender

Directions

1. Combine the raspberries, sugar, and orange juice in a saucepan.
2. Whisk the cornstarch into the cold water until smooth.
3. Add the mixture to the saucepan and bring to a boil.
4. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
5. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve.
6. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.