Ruby-Red Raspberry Sauce
Ruby-Red Raspberry Sauce is an easy dinner. Made with 2 (10 oz. each) pkg. frozen raspberries in syrup, thawed, 1/4 c. seedless raspberry jam, 1 tbsp. arrowroot or cornstarch and 1 tbsp. kirsch or framboise liqueur, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Place strainer over small saucepan (do not use a fine strainer).
Push raspberries through strainer with a wooden spoon to extract as much juice as possible; discard seed.
Add jam to juice in saucepan and bring to a boil.
Remove from heat. Dissolve arrowroot or cornstarch in liqueur in small cup.
Whisk into sauce.
Cook over moderate heat, whisking or stirring constantly, until sauce comes to a boil and thickens.
Refrigerate until ready to use.
(Can be kept for 1 week, covered, in refrigerator.)
π· Perfect Pairings
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