Show: Barefoot ContessaEpisode: Summer Beach BBQ
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Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
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By lulublu88
roselle, NJ
on February 06, 2012
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Took heed from prior reviews. This sauce was screaming for lemon juice (2tbs to counter the sweetness. Also added lemon zest to the berries as they simmered. Chambord post the puree and strain processing and viola! Went well with my raspberry citrus cheesecake. Can't wait to use on sorbets and pound cakes.
By swedish_miss
on January 09, 2012
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Fabulous. I used Chambord rather than Framboise. Also, I skipped the food processor step, left it on the stove a little longer, and then strained through a fine mesh sieve to remove any seeds/particles before refrigerating overnight (I had made a day in advance. FWIW, I was initially concerned the sauce would be too thin. However, I re-strained the next morning and the sauce had thickened to a very nice consistency on its own. Served it with a raspberry/blackberry/whipped cream-filled Pavlova for New Year's Eve dessert. Mmmmm...
By chibbichan
Oswego, 72
on October 02, 2011
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Wicked easy recipe, and the best over cake, ice cream, and cookies, makes you look like a food star, with hardly any effort at all.
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