Ina Garten’s Raspberry 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. And as we all know, The Barefoot Contessa recipes are always reliable and yummy.
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 Chocolate Ricotta Custard recipe.
- 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.