Raspberry Sauce

Yield: About 1/2 cup, enough for 4 sundaes

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

You also may use blueberries, blackberries or strawberries, or a combination.

Ingredients

Preparation

Combine the raspberries and sugar in a small, nonreactive saucepan and cook over medium-high heat, stirring frequently, until most of the liquid has evaporated and the mixture has a jam-like consistency, about 20 minutes. Reduce the heat to medium as the mixture thickens to prevent scorching.

Remove from heat and let cool for a couple of minutes. Transfer to a blender and puree until smooth. Strain through a fine-mesh strainer into a bowl, pressing the solids to extract as much puree as possible.

Serve warm or at room temperature. Keeps for 1 week in the fridge.

Each serving: 100 cal, 0g fat (0g sat), 0mg chol, 0mg sodium, 24g carb, 4g fiber, 1g protein

Source: Sound Consumer, July 2012

More about: berries, raspberries, sauces

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