5 cups fresh raspberries
¼ cup of water
1 ½ cups sugar
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.