3 cups fresh raspberries
¼ cup plus 2tbsp sugar
3tbsp orange juice
1 ½ cup cold water
Combine the raspberries, sugar and orange juice in a sauce pan.
Whisk the cornstarch onto the cold water until smooth. Add to the saucepan and bring to a boil.
Simmer for 5 minutes, stirring constantly until thickened. (the sauce also thickens as it cools)
Puree in a blender and strain through a fine sieve or use a food mill. The sauce can be served warm or cold.