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 cmhemker
Battle Creek, MI
on March 29, 2013
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I made this for my mother who is diabetic. Used splenda instead of sugar, and sugar free raspberry preserves. Added lemon zest and a little fresh lemon juice. Served over sugar free angel food cake. Everyone raved! This recipe is a keeper! Thanks again Ina!
By TooPicky
Skokie,IL
on January 28, 2013
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This sauce was delicious. I substituted frozen raspberries for the fresh, because they are not in season now. I used 1/2 the amount of preserves(thought it may be too sweet and Chambord (2 teas instead of the Framboise. I also did the mixing with a hand blender and put everything through a sieve to get rid of the seeds. The sauce was meant for lemon/ricotta pancakes (Bobby Flay but everyone was using it to dunk their scones in too! It was that good. You could also use this sauce to drizzle on a plate as decoration or make a pool of it to place a fancy dessert in.
By mayda_d
on December 22, 2012
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Amazing! Works well over chocolate mousse.
Read all 28 reviews