Raspberry Sauce

Ingredients

5     cups fresh raspberries

¼    cup of water

1 ½ cups sugar

 

Directions

 In a non-stick saucepan, combine the raspberries and the water. Lightly crush the berries against the side of the pan, then cover and bring to a boil over high heat. Strain the raspberries into a bowl, pressing down on the berries.

Wipe out the pan and pour in the raspberry liquid. Stir in the sugar, bring to a boil over high heat and cook. Skim the surface and stir until the sugar dissolves, about 1 minute. Serve warm.

The sauce can be refrigerated for up to 1 week or frozen for up to 1 month.

Makes about 1 ½ cups.

From Food & Wine Magazine.

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