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Raspberry Sauce

4.8

(6)

Recipe information

  • Yield

    Makes about 3/4 cup

Ingredients

1 10-ounce package frozen raspberries with sugar, thawed
3 tablespoons raspberry jam
1 teaspoon fresh lemon juice

Preparation

  1. Strain raspberries, reserving 1/4 cup raspberry juices. Puree berries, 1/4 cup juices, jam, and lemon juice in processor. Strain, pressing on solids to extract as much fruit and juice as possible. (Can be made 2 days ahead. Cover and chill.)

TagsSauceRaspberryBerryFruitNut FreeGluten FreeDairy FreeEasyMake AheadNo-CookFood ProcessorBon Appétit
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