2 pints Fresh Raspberries (okay, frozen if you must!)
1/2 cup Water
1/2 cup Granulated Sugar
2 tablespoon Cornstarch
1 teaspoon Fresh Lemon Juice
1 Cinnamon Stick (optional)
Mash the raspberries in a glass bowl and press them through a sieve or strainer to remove the seeds. Place the raspberry puree in a saucepan and add the water, sugar, cornstarch, and lemon juice. Stir until the fruit mixture is smooth. Add a cinnamon stick, if desired. Cover and cook over medium heat, stirring frequently, until thick. This should make about 3 cups of sauce. Once again, refrigerate and store in a glass container, but serve at room temperature.