Raspberry Sauce

Serve with fresh pancakes, waffles, or over vanilla yogurt for a sweet and tangy twist. Keeps well in the fridge for up to 2 weeks.

½ vanilla bean

2 cups frozen raspberries

2 Tbsp sugar

1 Tbsp cornstarch

¼ cup water

Combine the first 3 ingredients in a saucepan and heat over medium-low heat. As the mixture warms, use the back of a spoon to mash the berries. Let simmer for 8 minutes.

Meanwhile, whisk together the cornstarch and water in a separate bowl. Once the berry mixture has simmered, add the cornstarch mixture to the saucepan and stir until sauce is thick—about 2–4 minutes. Let cool before serving.

Tip! Put the other half of your vanilla bean into a bowl of sugar (about 2 cups), let it sit for a few days, and voilà—you have vanilla sugar.