Brandied Raspberry Sauce

Four ingredients and about five minutes of stovetop time stand between you and a gorgeous ruby-red dessert sauce with serious depth. Frozen raspberries break down with sugar into a jammy base, then cornstarch dissolved in brandy thickens everything into a glossy, pourable sauce.

Dissolving the cornstarch directly in the brandy rather than water is the smart move here. The alcohol cooks off during simmering, but the fruity warmth of the brandy stays behind and gives the sauce a complexity you won’t get from a plain fruit syrup.

Watch the pot carefully once it starts to bubble. Five minutes is all you need. Overcooking breaks down the cornstarch and the sauce thins out instead of setting up properly.

Cool it completely before storing. It thickens further as it cools, so don’t panic if it looks a little loose while still warm.

Chef Tips

• Strain through a fine-mesh sieve after cooking if you want a seedless, silky-smooth sauce
• Use a good brandy you’d actually drink; cheap brandy can taste harsh even after cooking
• The sauce keeps in the fridge for up to a week in a sealed jar

Variations

• Swap brandy for Grand Marnier or Chambord for an orange or raspberry liqueur twist
• Use fresh raspberries when in season; reduce sugar to ½ cup since fresh berries are less tart than frozen
• Add a split vanilla bean to the saucepan while cooking for a vanilla-raspberry version