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Close-up of Fresh Berries in Sweet Ricotta & Raspberry and Blackberry Sauce, as seen on Barefoot Contessa: Back to the Basics, Season 16.

Fresh Raspberry Sauce

Recipe courtesy of Ina Garten

From: Cook Like a Pro

Recipe courtesy of Ina Garten

Show: Barefoot Contessa: Modern Comfort Food

Episodes: Cook Like a Pro: Store-Bought Is Fine, Cook Like a Pro: Farm Stand, and Modern Comfort Food: All Italian

From: Cook Like a Pro

Fresh Raspberry Sauce

Name: Fresh Raspberry Sauce
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
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

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 2 cups

Level: Easy

Total: 15 min
Active: 15 min

Yield: 2 cups

Ingredients

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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

Directions

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.

Cook’s Note

If you can't find seedless raspberry jam, you can heat 12 ounces of raspberry jam with seeds over medium heat and strain it through a sieve. Be sure to use real jam, not a "fruit spread."