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Author Notes: I love Ina Garten, own all her cookbooks and faithfully watch "The Barefoot Contessa" on a weekly basis.
Her raspberry sauce has become a summer favorite in my kitchen, over lemon yogurt cake, lovely fresh fruit or with any chocolate dessert that invites a berry touch.
Here, I cut down on the sugar and raspberry jam and omitted the water.
This batch will be poured over home-made mango ice cream to celebrate July 4th. But why doesn't Ina sieve the raspberries? Who wants all those awful seeds in guests' mouths? I don't... —Lizthechef
- 6-8 ounces fresh raspberries
- 1/3 cup white sugar
- 1 tablespoon raspberry liqueur, "framboise"
- 1/2 cup seedless raspberry jam
- Using a one quart saucepan, heat the raspberries and sugar. Bring to a boil for an instant, then lower the heat and cook for one minute.
- Using a food processor, blend this mixture with the jam and framboise for 20 seconds.
- Using a small sieve, sort out the sauce of the raspberry seeds. Store in a covered container.
- Chill until needed.
- This recipe was entered in the contest for Your Best Raspberries
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
We've got the (summer) blues.
Burnt Toast: Episode 13
Have a ball (jar).