Fresh Raspberry Sauce: Recipe by Ina Garten, makes 2 cups
Many of Ina’s recipes call for raspberry sauce. We often simply pour some over ice-cream to add flavor and color to dessert. I prefer making and freezing a big batch of this sauce in the summer months when fresh raspberries are readily available and cheap!
- 1 half-pint fresh raspberries
- 1/2 cup sugar
- 1 cup seedless raspberry jam ( 12 ounces)
- 1 tablespoon Framboise liqueur ( I put Grand Marnier)
Combine the raspberries, sugar and 1/4 cup water in a small saucepan.
Bring to a boil, lower the heat, and simmer for 4 minutes.
Note: Ina serves this sauce in the following recipes
Coeur a la creme
Honey Vanilla Fromage Blanc served with raspberry sauce
Mixed Berry Pavlova