Recipe courtesy of Ina Garten

Fresh Raspberry Sauce

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  • Level: Easy
  • Total: 1 hr 10 min (includes chilling time)
  • Active: 10 min
  • Yield: 2 cups
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Ingredients

Directions

  1. Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

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