Raspberry Sauce

 Can use for cheesecake, pancakes, crepes, ice cream, etc.  Probably similiar for most fruit.  Kate loved it on her cheesecake.

1 Tlbs water

2 tsp cornstarch

3 c (12 oz) fresh or frozen raspberries

1/4 c sugar

1 tsp fresh lemon juice

1/2 tsp vanilla extract

1- Whisk cornstarch and water together until cornstarch dissolves.   Combine cornstarch misture with raspberries, sugar and lemon joice.

2- Bring to a boil and let boil for 3 minutes while stirring occasionally. Remove from heat and add vanilla and stir to combine.

3- If you want to remove seeds, then use a rubber spatula to push sauce through a sieve.   I didn't have one and we didn't care and it still tasted yummy.

Makes about 1 c of sauce--- more if you don't strain it. (filled a pint jar)