I used slightly thawed frozen raspberries and pulverized them and the water in my Vita-Mix blender instead of crushing them in the pan. Then I followed directions. This was very good and easy. Thanks for posting.
Excellent! I scaled it back some due to only having 1 pint of raspberries. I served it over Tarimisu for my hubby's Fathers Day dessert. Yumified!
Yummy, I'm going to add a little Chambord and drizzle this over a lemon angel food cake: http://www.food.com/recipe/lemon-angel-food-cake-barefoot-contessa-ina-garten-204106.
Awesome! I used this on a white Chocolate Mud Cake
YUM! I went a head and canned some , I added a tablespoon of lemon juice, and doubled the recipe too. I got two pints so a double recipe would give 4 half pints, but I know we will eat it up so the pints it is for me.. I agree before you start to cook it blend all the ingredients really well, that cornstarch is a pain to get blended in when everything is hot... I have been searching for a couple of years for an easy sauce some have so many ingredients that sometimes I don't have on hand..
This sauce is DELICIOUS! I put it over angel food cake with whipped cream....it was heaven. All of my guests raved over it and There was none left!! I added a splash of lemon juice for tartness, and it was sooo good!
This was very good, but I could taste the corn starch a bit. I served this as a dessert for a Mexican dinner, so I added a couple dashes of chipotle sauce and served it over lemon sorbet. Yum!!
Easy and very good. I halved the recipe, used frozen unsweetened berries and cut the sugar down to 1/4 cup because my crowd likes things on the tart side. Maybe it's because I made it and I knew it was in there, but I could kind of taste the corn starch. I might cut down on that next time, since I don't think the sauce needed a lot of thickening anyway.
I made key lime pie and this was great with it...great recipe.