Raspberry Sauce

Raspberry Sauce (Makes 1 1/2 Cups)
1 Bag Frozen Raspberries (about 12 oz)
1/4 Cup Water
1 Tbsp Cornstarch
2 Tbsp Honey or Agave Nectar
1. Add one bag of raspberries and 2 tbsp of honey (or agave) to a pot, stirring to combine and smashing raspberries with the back of a spoon.
2. Bring the mixture to a boil and then reduce to a simmer.
3. Whisk 1 tbsp of cornstarch and 1/4 cup of water in a separate bowl.
4. Add the cornstarch mixture to the raspberries and stir until the sauce thickens (about 2 minutes).
5. Cool and serve over yogurt, ice cream, pancakes and more!
** Sauce can be refrigerated for up to 2 weeks