Advertisement
¾ cup
Easy
Published 2003
A great, versatile sauce—you can substitute other berries, peaches, or plums.
Puree the raspberries in a food processor. Strain the puree through a fine-mesh sieve into a bowl, discarding the seeds. Stir in the sugar. Taste for sweetness and add another tablespoon of sugar if needed. Refrigerate until ready to use.