Raspberry Sauce

We have very dear friends of ours coming around on Tuesday for a little Christmas get together so tomorrow I'm going to make my lemon cheesecake, but I've decided this time to 'jazz' it up a little by adding a swirl of homemade raspberry sauce through it.  I'm hoping it works - fingers crossed.
If it doesn't work I know I'll have enough sauce left over to drizzle over the french vanilla ice cream I have in the freezer so I have a backup plan - it's always a good idea. :o)

Raspberry Sauce
about 1 1/2 to 2 cups

2 cups fresh or frozen raspberries
1/4 cup granulated sugar
2 Tbs orange juice
2 Tbs cornstarch
1 cup cold water

• combine the raspberries, sugar and orange juice in a saucepan.
• whisk the cornstarch into the cold water until dissolved and smooth; add to the raspberries and bring to a boil.
• reduce heat slightly and simmer for 5 minutes, stirring constantly until thickened (the sauce will thicken further while cooling).
• into a bowl, strain the sauce through a fine mesh sieve to remove the seeds.
• the sauce can be served warm or cold; it will keep in the refrigerator for a couple of weeks.

 Raspberry Sauce ingredients.

whisk the cornstarch into the water until dissolved, and put the raspberries, sugar and orange juice into a saucepan.

pour the water and cornstarch over the raspberries.

bring to the boil and reduce heat.

simmer for 5 minutes, stirring constantly - just look at that beautiful ruby red colour.

strain through a fine mesh sieve to remove the seeds.

it's still warm but you can already see how it coats the back of the spoon - it will get even thicker as it cools down.

it was so delicious that we decided to have a little of the still warm sauce over that vanilla ice cream I mentioned.  Yummy!!!!