Instructions: Note: 3 cups fresh raspberries can be used in place of frozen raspberries.

Combine raspberries and sugar in medium saucepan. Dissolved the cornstarch in the brandy in a small bowl. Stir the cornstarch mixture into the raspberries until well blended. Cook over a medium heat, stirring frequently, until the sauce thickens and bubbles, about 5 minutes. Do not overcook. Cool to a room temperature. Store in a tightly covered container

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.