Recipe: Raspberry Sauce Ala the Dumpling Cookbook
Yield: 1 servings
2 c Raspberries
1/2 c Sugar
1 tb Cornstarch
1 tb Lemon juice
1 tb Kirsch
- Combine the raspberries with the sugar in a saucepan. Bring to a
boil, stirring frequently. Taste for sweetness, and add more sugar if
- Remove from heat and strain.
- Combine the cornstarch with a little of the raspberry mixture. Heat
the remaining mixture and add the cornstarch mixture. Cook, stirring,
until sauce has thickened.
- Remove from heat and stir in the lemon juice and kirsch.
Serve with fritters.
Maria Polushkin;The Dumpling Cookbook
Recipe by: Maria Polushkin, The Dumpling Cookbook
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