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Raspberry Sauce
Preparation info
- Makes
2–2½ cups
- Difficulty
Easy
Appears in
Published 1990
Ingredients
Two 10–12 -ounce 2–3 tablespoons
Method
- Thaw raspberries without heating them. Drain and reserve the juice.
- Purée the raspberries in a food processor or blender. Pass the purée through a strainer to remove the seeds. Add some or all of the reserved juice to the purée, depending on how thin you would like it to be. Taste and sweeten, if desired. (I like this sauce to be quite tart and tangy.) Refriger