Ina's Raspberry Sauce - Dare I Say It, Improved

By • July 1, 2011 21 Comments



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

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Serves 4

  • 6-8 ounces fresh raspberries
  • 1/3 cup white sugar
  • 1 tablespoon raspberry liqueur, "framboise"
  • 1/2 cup seedless raspberry jam
  1. 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.
  2. Using a food processor, blend this mixture with the jam and framboise for 20 seconds.
  3. Using a small sieve, sort out the sauce of the raspberry seeds. Store in a covered container.
  4. Chill until needed.

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