"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Raspberry Sauce, by Kathleen Modica, is from Generations of Good Stuff,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2, 12-ounce packages frozen unsweetened raspberries, thawed, with juices 1 cup sugar
Puree raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl. Press on solids to extract as much liquid as possible; discard solids in strainer. Can be made 2 days ahead. Cover and refrigerate. Makes about 3 cups.
Use over ice cream or plain cheese cake. Delicious!
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