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hobbychef 08-15-2006 @ 3:10 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi All, I'm new here and am looking for a recipe for a raspberry sauce to drizzle over mocha-chocolate cheesecake.  I've been heating up frozen raspberries, adding a little water and sugar and straining to remove the seeds but I want it to be a little thicker.  Should I use cornstarch, and if so. how much for say 1/2 cup of sweetened juice?  Or, if anyone has a good recipe,, please share it. Thanks, Steve

krobine 06-04-2007 @ 9:18 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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I do the same thing (or use my own fresh-picked berries in the fall), but I don't use any water. Just squish some berries in the pan first to provide the liquid and use low heat. The result is a very intense raspberry flavor, and it's a little thicker than with water. If you want it even thicker, a small amount of cornstarch disolved in a tiny bit of water can be added as it heats or even a bit of raspberry jam (which contains pectin) will work.

KAR

rainiepiccione 07-31-2007 @ 4:12 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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I cheat by heating up jam and jellies in a sacuepan, this thins them enough to use for drizzling.  You can add a little water if  you like to make them thinner as well.

Blessed be, Rainie

krogerbest 06-08-2021 @ 9:53 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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peter333 06-26-2021 @ 9:30 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Ivymeil 09-04-2021 @ 8:15 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Ivymeil 09-04-2021 @ 9:24 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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