2 cups fresh or frozen raspberries
1/4 cup Chelsea Caster Sugar
1 tablespoon cornflour

Mash the raspberries with a fork in a medium sized saucepan. Stir in the Chelsea Caster Sugar and cornflour and bring to the boil, stirring continuously. Cool. You can strain out the raspberry pips if you like but it is fine to leave them in. Serve warm or cold.

Makes: 1 1/2 cups

For STRAWBERRY SAUCE, use the same measures and methods as the raspberry sauce.