Raspberry Sauce

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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.

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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.

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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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Made this sauce with a few minor adjustments based on other reviews: used a 12oz bag of frozen raspberries to cut the sweetness a bit and strained the sauce after running it through the food processor. Very good served over a lemon pound cake.

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I was surprised to see the positive comments for this recipe. Many of Ina's recipes have too much salt and too much sugar. In this case the problem was sugar.

First of all, she tells you to buy seedless raspberry jam. No problem if you can't find it because you can warm regular raspberry jam and put it through a sieve to remove seeds. But then she tells you to cook fresh raspberries and process or blend with the jam. Of course the fresh raspberries have seeds, but she doesn't tell you to remove them! (Why bother to buy seedless jam??? Also, the recipe calls for 1/2 cup of sugar, which is much too much, especially with the sweetened jam. I felt it was extremely sweet, and unfortunately so did my guests.

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I served this at a wine pairing dinner over dark chocolate cake with fresh raspberries and paired with a ruby port...it got RAVE reviews!!

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This is very good with icecream and plain cheesecake!But an idea is to strain it in a strainer with tiny holesso you remove the seeds.Otherwise the seeds don't taste good makeing the sauce less enjoyable!

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Great for ice cream, coconut cake, or anything chocolate. And it is one of the easiest recipes one can make. Thanks!

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This sauce is fabulous! I didn't even need to print the recipe to do it - it's so easy. I did not add the liquor and the result was superb. I will have this in my desert repertoire for sure!!!

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A connoiseur's light dessert. Quick, easy, and not so heavy that it puts your love to sleep!