Raspberry Syrup

Raspberry Syrup

Ingredients:
raspberries, raw
cornstarch
sugars, granulated
syrups, corn, light
syrup, maple, canadian
lemon juice, raw
vanilla extract

Directions:
Allow raspberries to thaw completely, then bring them to a boil in a saucepan.
Boil for about 5 minutes, then remove from heat.
Strain raspberries through a fine-mesh strainer into a bowl to remove the seeds.
Discard the seeds.
Return juice to saucepan.
Mix cornstarch and sugar in a small bowl, and then whisk this into the raspberry juice.
Add the corn syrup and maple syrup and bring to a boil until thickened slightly.
Remove from heat and add the lemon juice and vanilla.
Cool and store in the refrigerator up to 1 month.