Ingredients
- 1 half-pint package fresh raspberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 cup (12 ounces) seedless raspberry jam
- 1 tablespoon Framboise liqueur
Directions
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 BigGreg
Washington, DC
on February 22, 2011
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Have had some fun, dialed back a litte on the sugar. Used it in a desert last night. Took some leftover sause and mixed with some lemon and pan dripping from pork chops tonight, really made for a nice flavor in the sauce. Going to try this on some duck as well for a hint of flavor.
By mromeo183_393135
Bend, OR
on February 19, 2011
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Far too sweet, in my opinion. One can make a myriad of modifications to make this more palatable and others have suggested them. But my critique for the recipe as written is that this is too "retro" food sweet. Overall I agree with sblum807's review. Ina Garten's recipes seem to often be too sugar or fat laden to be contemporary. Still a "catering in the '80's" style recipe works sometimes. But not this time based on my experience here.
By JetCtyWmn
Charlotte, NC
on April 04, 2010
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This sauce came out perfect! The color was gorgeous! It added the perfect touch to Alton's angel food cake for our Easter dinner.
I made the following adjustments: I used frozen raspberries, used approx. 3 Tbs of Chambord, used about 3/4 cup of seedless raspberry jam, and strained the mixture before puree in the food processor. The depth of flavor was magnificent. You should try it because it will be a hit!
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