Serves: 8
Total Calories: 69
1 Pass the berries through a food mill fitted with a fine blade, or puree them in a food processor and press them through a fine-mesh strainer.
2 Bring the puree to a simmer in a small saucepan. Stir in the cornstarch mixture and cook, stirring frequently, until slightly thickened, about 1 minute. Stir in the lemon juice. Let cool slightly. Serve or transfer to an airtight container and store in the refrigerator up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Year-Round Raspberry Sauce recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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