Show: Barefoot ContessaEpisode: Fast and Fabulous
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Combine the raspberries, 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, jam, and framboise into the bowl of a food processor fitted with the steel blade and process until very smooth. Chill.
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By jfordyce_11686302
New York, NY
on January 25, 2012
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This is nice, but needs a squirt or two of lemon to pick it up. Frozen raspberries will do as nicely; and if you can't find seedless raspberry jam, it's easy enough to strain the final product. Like some others, I used a bit less sugar and jam, and am glad; it would've been overly sweet.
By peacefulkimberly
Dripping Spring...
on July 16, 2011
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I tweaked this recipe just a little by only using 1/2 cup of the raspberry jam and instead of using the liqueur I used 1 tsp of raspberry extract. Absolutely delicious!
By L.A. McKay
West Hartford, CT
on July 10, 2011
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Really disappointed. I cut the sugar back to 3/8 cup and I cut the jam back to a scant 1/2 cup, but the sauce was still cloyingly sweet, and the sugar and jam overwhelmed the fresh fruit. All I could taste was melted jam. I used a high quality jam, but that's not the flavor I wanted -- I wanted fruit. I'd just go with fruit and a little sugar next time.
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