Brandied Raspberry Sauce



INGREDIENTS:

12 oz Raspberries;frozen, dry pack

3/4 c  sugar 

2 tb Cornstarch

1/4 c  brandy

DIRECTIONS:

1. 3 cups fresh raspberries can be used in place of frozen
raspberries. Combine raspberries and sugar in medium
saucepan. Dissolved the cornstarch in the brandy in a small
bowl. Stir the cornstarch mixture into the raspberries until
well blended. Cook over a medium heat, stirring frequently,
until the sauce thickens and bubbles, about 5 minutes. Do
not overcook. Cool to a room temperature. Store in a tightly
covered container



Brandied Raspberry Sauce