Recipe courtesy of Ina Garten
From:
Cook Like a Pro
Recipe courtesy of Ina Garten
Episodes:
Cook Like a Pro: Store-Bought Is Fine,
Cook Like a Pro: Farm Stand,
and
Modern Comfort Food: All Italian
From:
Cook Like a Pro
Fresh Raspberry Sauce
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 370
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 4 g
- Sugar
- 70 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 28 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 370
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 4 g
- Sugar
- 70 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 28 mg
Ingredients
Directions
- 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.
Cook’s Note
If you can't find seedless raspberry jam, you can heat 12 ounces of raspberry jam with seeds over medium heat and strain it through a sieve. Be sure to use real jam, not a "fruit spread."
