8 Minute Raspberry Syrup

• 12 oz. (approx. 3 cups) fresh or frozen raspberries, divided
• 3/4 cup packed brown sugar (unpacked)
• 2 tablespoons fresh lemon juice (1 lemon should yield enough juice)
• 1 T conrstarch

Directions

In 2 quart microwave-safe bowl, stir together 2 cups of the raspberries, brown sugar and lemon juice. (Don't use a smaller bowl or the mixture may overflow as it cooks.) Microwave uncovered at full power for 8 minutes total, stopping and stirring after 4 minutes and adding the rest of the raspberries that have been mixed with the cornstarch.  Eat warm or cold. Cover and store in refrigerator. Keeps for at least 1 week.

Serve over ice cream, cheesecake, angel food cake, pancakes, waffles or toast.

(Soak 1c. grape nuts cereal with 1/4c. apple juice concentrate - sprinkle on top of raspberry syrup when eaten with vanilla ice cream)