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Raspberry Sauce Recipe

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This recipe for Raspberry Sauce, by , is from Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sallie Morris
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Baskets of Fresh Raspberries
2 T. Castor Sugar (very fine sugar- in a canister at the gourmet grocery)
1 1/2 T. Chambord Liqueur

Directions:
Directions:
Wash the raspberries in cold water. Drain on paper towels. Place the raspberries in the blender. Add the sugar and liqueur and blend for 30-50 seconds. Put a fine strainer over a bowl and strain mixture through and I stir it around because you end up with all these seeds that clog the strainer. Takes a little while for it all to strain but just stir it until all you have left is seeds. Toss the seeds and put sauce in the refrig.he best way is to strain in the container that you want to store it in. I have a small fine strainer and I just do a little at a time and I can throw the seeds away and then pour more. trainer needs to be smaller than one for tea because those seeds are so small.

Personal Notes:
Personal Notes:
This is so great on top of custard or Blue Bell Vanilla ice cream.. Put whole berries on top. I also serve a bowl of this with Cornish Hens and Wild Rice.

You can buy little bottles of Chambord Liqueur, it last forever . I'm saying it's less than a pint.

 

 

 

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