| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 2 cups |
Ingredients
- 1 (6-ounce) package fresh raspberries
- 1/2 cup sugar
- 1 cup (12 ounces) seedless raspberry jam, such as Tiptree (see Cook’s Note)
- 1 tablespoon framboise liqueur
Instructions
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 370 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 4 g |
| Sugar | 70 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 28 mg |
Reviews
I make this for my cheesecake. I do strain the seeds out which in my opinion makes a really smooth product. Either way it is easy and delicious. Thank you Ina.
I have used this delicious and easy to make raspberry sauce to make peach melba, on cheesecake and most delicious over a flourless chocolate cake. Everyone seems to enjoy the sauce.
Love this on Cheesecake! Always a huge hit at our home on Christmas. God bless
YUM! I put this on everything from pancakes to ice cream to anything in between.
Excellent with fresh berries and ricotta receipt!