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See below ingredients and instructions of the recipe
2 c Frozen raspberries
1/2 c Maple syrup,
Brown sugar -- packed,
Or honey -- or to taste
1/2 ts Ground nutmeg
1 ts Lemon juice
2 tb Cornstarch or
Arrowroot powder,
MIX WITH
2 tb Cold water
Place raspberries, sweetener, nutmeg and lemon juice in blender
container. Process on high speed until pureed. Strain out seeds and
discard. Place puree in 2-quart saucepan. Bring to boil. Reduce heat
to medium. Stir in cornstarch mixture and cook, whisking frequently,
until sauce thickens to consistency of whipping cream, 10 to 12
minutes. Let cool slightly before serving. Makes 6 servings.
NOTES : This raspberry sauce is stunning with angel food cake.
Copyright Los Angeles Times
Recipe By : Los Angeles Times - Prodigy
From: Dan Klepach Date: 06-16-95 (164) Fido: Home
Co
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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