Tina's Million Dollar Raspberry Sauce

If you read my previous post you already know that the whole raspberry mess started with the need for raspberry topping.  I attempted 3 different recipes with no good results before I turned to my dear and very smart friend Tina of Tightwad Mom's Frugal Forum. (Check it out she is amazing!!)  I had total faith and confidence in her and she saved me!! She recently put this sauce on a cheesecake she made for a church fundraising auction.  It sold for $250. In all my years of attending this particular auction nothing has ever went for that much! That tells you how good she is!! This raspberry sauce not only tastes oh so delicious it is fairly easy to prepare.  We served the sauce on the side and everyone just put the amount they wanted.  It was a HUGE hit!! Thanks Tina!!

Tina's Million Dollar Raspberry Sauce

3 cups raspberries (fresh or frozen, thawed)
1/3 cup sugar
1 1/4 teaspoon cornstarch
Place half of raspberries (juice and all) in a food processor and and puree until smooth. Press berries through a mesh strainer (throw away the seeds left in the strainer). Repeat with the rest of the berries. You should have 1 1/4 cups strained puree. Stir sugar and cornstarch together in a saucepan. Whisk in raspberry puree. Cook and stir over medium heat until thick and bubbly. Cook and stir for two minutes more. Transfer to a bowl and chill for about an hour. Pour over cheesecake before serving.

*Pour the puree into the mesh strainer and then push it through with a rubber scraper. It takes a few minutes, but is it worth it to not have to pick seeds out of your teeth! This makes enough to pour over two 8 inch cheesecakes.

*You can also make it using strawberries (just skip mashing the puree through the mesh strainer; the seeds aren't a problem with strawberries.)

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~Tiffanee