This recipe is the ideal topping for cheesecake, ice cream, homemade waffles, or you-name-it. You can even add a little extra cornstarch (use rounded tablespoons) to make a delicious raspberry pie filling! This recipe makes about 2 cups of sauce.
Place the raspberries (washed if you're using fresh ones) in a small saucepan. Add the water, lemon juice, and sugar; cook over medium heat, stirring every so often to prevent burning.
In the meantime, combine the cornstarch with water and stir until the mixture forms a smooth paste. When the raspberry mixture comes to a boil, slowly pour in the cornstarch, stirring as you go.
Cook the raspberry sauce until thickened (it should coat the back of a spoon).
Pour the mixture into a glass bowl (not too quickly, otherwise the glass could crack), and cover with a piece of plastic wrap set directly on top of the fruit. Refrigerate until cold, at least 2 hours.
Serve as a topping for ice cream, cake, waffles, or whatever you like. This filling is also delicious served in place of jam, or thickened slightly more for a delicious raspberry pie filling (see recipe notes).
To make raspberry pie filling:
Use rounded tablespoons of cornstarch instead of level ones. Prepare this recipe as directed.
To make raspberry pie:
Pour into a prepared pie crust, dot with butter, and add a top crust. Slice out some heating vents into the top crust and bake at 450 degrees F for 15 minutes. Reduce the temperature to 375 degrees F and bake for 30-35 minutes more, or until golden brown. Cool completely before serving.