Ruby-Red Raspberry Sauce

1. 1

   Place strainer over small saucepan (do not use a fine strainer).

2. 2

   Push raspberries through strainer with a wooden spoon to extract as much juice as possible; discard seed.

3. 3

   Add jam to juice in saucepan and bring to a boil.

4. 4

   Remove from heat. Dissolve arrowroot or cornstarch in liqueur in small cup.

5. 5

   Whisk into sauce.

6. 6

   Cook over moderate heat, whisking or stirring constantly, until sauce comes to a boil and thickens.

7. 7

   Refrigerate until ready to use.

8. 8

   (Can be kept for 1 week, covered, in refrigerator.)

* Per serving · 4 servings · Values may vary.

No additional tips available.