Description
Quick and easy, and oh so delicious!
Ingredients
Scale
1/4 cup granulated sugar
2 Tbsp cornstarch
4 Tbsp white rum, divided
1–2 pints raspberries
Instructions
- Combine sugar and cornstarch in a saucepan, then stir in 3 T sp rum. Add raspberries – withholding a generous handful – and stir until coated with the rum mixture. THEN turn on the heat.
- Bring to a gentle boil and cook for 2-3 minutes, or until the mixture becomes clear (not cloudy).
- Remove from heat. Press through a fine mesh sieve to remove seeds from sauce.
- Stir in withheld berries and final tablespoon rum, and serve.
- Refrigerate leftovers. Warm gently to loosen up the sauce again.
