Ina recipes are so reliable. This beautiful red sauce is perfect over ice cream or any custard or cheesecake.
Made with raspberry liqueur, fresh raspberries and raspberry jam. A quick cook on the stove top and a whirl in the food processor, this is an easy dessert sauce to make.
It’s best to run the sauce through a strainer before placing in the food processor. I took the above photo with the seeds so you could see the difference.
And works particularly wonderfully well on this
- 1 pint half- package fresh raspberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 cup raspberry jam seedless, or strain out seeds if they bother you
- 1 tablespoon Framboise liqueur
Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the sauce through a strainer to remove seeds. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
Ina Garten’s Raspberry Sauce