Plain Raspberry Sauce Recipe

390 g/1 large can of raspberries

10 ml/2 tsp cornflour (cornstarch)

Method:

Puree the raspberries and their juice in a blender or food processor. Pass through a sieve (strainer), if liked, to remove the seeds. Blend a little of the puree with the cornflour in a saucepan. Stir in the remainder. Bring to the boil and cook for 2 minutes, stirring, until thickened and clear. Serve hot or cover with a circle of wetted greaseproof (waxed) paper and leave to cool.