Raspberry Sauce

Ingredients

• 1 box of birds eye frozen raspberries
• 1/4 cup white sugar
• 2 tablespoons orange juice
• 2 tablespoons cornstarch
• 1 cup cold water

Directions

1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
2. Simmer for about 5 minutes, during this time you can mash them with a potato masher when mashed enough stir  constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
3.   Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.