The raspberries as they start to cook & slowly disintegrate ..... 
The (almost) finished sauce, with raspberries now completely disintegrated and ready to be strained
The finished sauce after straining - such a gorgeous, deep red colour - and completely natural, too ! This is a deliciously tangy yet slightly sweet homemade raspberry sauce – once you try it, I guarantee you’ll never go back to the shop bought variety again ! I usually make a large batch – this recipe yields around 800 ml’s of sauce - and it is well worth it (but you can always halve the quantities below if you prefer).
It can be served either warm or cold over ice cream, meringues, waffles, pancakes, chocolate cake, chocolate mousse or a hot sponge pudding. (You can even eat spoonfuls of it just on it’s own straight out of the fridge *wink* *wink*).
I use frozen raspberries for this recipe, but I’m sure that fresh would work just as well. Alternatively, you could also use another berry (like blackberries, strawberries or blueberries) to make this versatile sauce -:
Homemade Raspberry Sauce
4 tbsp Cornflour (Corn Starch)
6 tbsp Sugar*
¾ cup warm Water
6 cups frozen Raspberries
Place the cornflour, sugar and warm water in a large, heavy based pot and put on a gentle heat. Stir until the sugar has dissolved, then add the raspberries. Mix all together and bring to a gentle boil, stirring every so often to prevent sticking. Turn the heat down and allow to simmer for about 10 minutes (keep stirring every now and then). As you stir the raspberries will break up/disintegrate and you will be left with a lovely ruby red pulp. Remove from the heat and allow to cool slightly, before straining to remove all the pips. Store the sauce in a sealed container in the fridge until ready to use.
(This recipe yields around 800 ml’s of raspberry sauce)
*depending on the tartness of your raspberries, you may need to add more or less sugar – which is a good excuse to taste the sauce as you go along !
