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["To make Raspberry Nectar:
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In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through.", "Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine strainer into a bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible.
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Stir in lemon juice.", "To make the Gratin:
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Mix Raspberry Nectar, chicken stock, butter, salt, pepper and cinnamon in a heavy large pot over high heat until butter melts.", "Add sweet potatoes; bring to boil, lower the flame to medium, cover and cook for about 15 minutes or until potatoes begin to soften.", "Meanwhile preheat oven to 375 degrees F.
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Grease 13-9-2-inches glass or oval gratin baking dish.", "With a slotted spoon, transfer sweet potatoes to prepared dish.
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Pour juice from pot over; press firmly to compact.", "Cover the dish with parchment paper and foil.
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Place on the middle rack of the oven and bake for 30 minutes.", "Uncover and bake until sweet potatoes are tender and golden brown on top (about 30 more minutes).
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Let stand for 15-20 minutes before serving.
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Serve warm, garnish with fresh raspberries."]
