Raspberry Sauce

Makes 2 cups

1-pound fresh or frozen raspberries
¼ cup granulated sugar
Juice of ½ a lemon
1 tablespoon raspberry preserves
1 tablespoon Chambord Black Raspberry liqueur (optional)

Combine raspberries, sugar and lemon juice in a medium saucepan. Heat over medium heat until bubbly and berries begin to break down, about 10 minutes. Transfer mixture to a food processor fitted with a steel blade. Add preserves and Chambord, if using. Pulse until smooth, strain through a fine mesh strainer to remove seeds. Store in the refrigerator for up to 2 weeks.

 

Nutrition Info Per Tablespoon

Calories: 17; Total Fat:  0 grams; 
Total Carbohydrate: 4 grams
; Sugars: 3 grams; Protein: 0 grams; 

Fiber: 1 gram

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