Serve this simple sauce on cheesecake, angel food cake, fresh fruit, and pancakes.
3 cups fresh or frozen slightly sweetened raspberries
1/3 cup sugar
1 teaspoon cornstarch
Prepare as above, except substitute 3 cups fresh strawberries or one 16-ounce package frozen unsweetened whole strawberries, thawed, for the raspberries and do not sieve; use a medium saucepan and reduce sugar to 1/4 cup. (You should have 1 3/4 to 2 cups puree.) Makes about 2 cups sauce.