Raspberry sauce
photo by queenbeatrice
- Ready In:
- 5mins
- Ingredients:
- 2
- Yields:
-
2-3 cups
ingredients
- 2 pints raspberries
- 2 tablespoons Chambord raspberry liquor
directions
- Puree in blender; you can strain if you don`t like the seeds.
- Keep in mind the seed have vitamins like E.
- I keep them in because I like them.
- Chill till ready to use!
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Reviews
-
Fresh berries give this sauce a brilliant red color. I had to add 3 tbls of sugar to recreate the wonderful sweet-sour taste of fully ripe fresh picked raspberries. The dark herbal flavor from the Chambord added depth to the sauce. Unlike frozen or cooked raspberries, the fresh seeds were woody and unpleasant. It only took 5 minutes to strain them out. A very versatile desert sauce that would also go well with green vegetables, shellfish, duck and poultry.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey