In a small saucepan, combine the cornstarch, sugar and water. Add the raspberries and cook over medium heat. Stir constantly until the mixture boils. Once boiling, cook and stir for one additional minute.
Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds. The sauce can be served warm or cold. Store in the refrigerator for up to one week.
This recipe yields about 1 cup of sauce. Serving size varies and depends on what you use it for. For the purposes of nutritional calculation, we assume one cup of sauce yields 4 servings.SUBSTITUTIONS
Raspberries: You can use fresh raspberries instead of frozen, if desired.
Store the sauce in a sealed container in the fridge for up to 1 week. A mason jar works great for storage.