Serve this simple raspberry
sauce on ice cream, cake or as desired.
Raspberry
Sauce
- 2 (12-ounce) packages
frozen unsweetened raspberries, thawed,
- with juices
- 1 cup granulated sugar
- Purée raspberries
with juices and sugar in processor until smooth.
- Transfer mixture to strainer
set over bowl; press on solids to extract as much liquid as possible; discard solids in strainer.
Makes about 3 cups.
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