Raspberry Sauce

So simple.

I made a cheesecake for a recent dinner party (recipe coming soon) but I needed a little "something" to take it to the next level.

I got to thinking about how in restaurants they decorate the plate with smears and dribbles of sauces. I figured I needed some of that. For whatever reason, raspberry puree popped into my brain and I got online and did some research and I found this simple sauce.

This is it. This sauce will take your simple desserts up a notch.

Drizzle it on a plate. Squeeze some over the top of your dessert. It's super easy to make and keeps in the fridge a long time. I just bought a squeeze bottle on Amazon for $3 in order to play around with various presentation techniques.

The photo features some leftover sauce days after the dinner party drizzled over ice cream along with some wild strawberries from the back yard.

Raspberry Sauce

• 1 pint raspberries
• 2 tbsp. orange juice
• 1/4 cup sugar
• 2 tbsp. cornstarch
• 1 cup cold water

Combine the raspberries and orange juice in a medium skillet. Add sugar and stir until the sugar is spread around and becoming transparent. Whisk together cornstarch and water in a separate bowl and add it to the skillet. Bring to a boil. Simmer for 5 minutes stirring constantly. Turn off heat and let cool for a bit. Pour sauce into small food processor and puree the sauce. Pour it into a sealed container and set it in the fridge. Let it cool completely before using.