Ingredients
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2 1/2
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1
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1/2
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-
-
-
-
-
-
-
-
-
-
-
Directions
Red Raspberry Sauce, This simple, three-ingredient sauce is very versatile Right now I am enjoying it with freshly baked angel food cake, but I would love to try it with grilled peaches, and also with something chocolatey! I also think it would be nice with chicken or maybe a wheel of warm brie It is a chunky sauce, with the texture determined by how much you crush the berries when you mix it I more or less mashed mine, but I think leaving at least some of the berries whole would make a more elegant sauce Add in a bit of your favorite liqueor or extract to vary the possibilities even more (I tried it with some Triple Sec – very good!) This recipe originates from The Complete Cooking Light Cookbook, and it makes approximately 1 1/2 cups , I’ve been making a number of fruit sauces recently, & without a doubt I’ll be making this particular one again & again ~ IT’S ABSOLUTELY WONDERFUL! Great on ice cream or with a vanilla yogurt or cottage cheese, & as a hot sauce on chicken breast, very very nice! Thanks for sharing the recipe! [Made & reviewed in Healthy Choices ABC tag], used frozen raspberries from the garden and misread the recipe so I brought it to a boil after stirring them into the hot hot jam/lemon juice Still wonderful! Thanks for posting
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Steps
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1
Done
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Melt Jam in a Small Saucepan Over Low Heat (i Did This in the Microwave Instead- Put the Jam in a Small Glass Bowl and Heat Using Medium Power For 1-2 Minutes). |
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2
Done
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Stir in Lemon Juice. |
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3
Done
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Remove from Heat and Place the Jam Mixture in a Small Glass Bowl. |
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4
Done
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Stir in Raspberries. |
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5
Done
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Serve Warm or at Room Temperature. |
