1/3 C sugar
2 C fresh or frozen raspberries
3 Tbsp Chocolate Raspberry Balsamic
2 Tbsp cornstarch
In a small saucepan, combine the first 3 ingredients. Bring to a boil, then reduce heat and simmer for 30 minutes, uncovered. Mash mixture through a sieve. Discard seeds. Add water to make a 2-cup puree. Return to saucepan. Mix together cornstarch and 1 Tbsp water until smooth and gradually add to the saucepan, stirring constantly. Cook sauce 1 minute longer. Remove from heat and allow to cool.