Yield: About 1/2 cup, enough for 4 sundaes
You also may use blueberries, blackberries or strawberries, or a combination. Depending on the type and ripeness of the berries, you may need to adjust the amount of sugar.
Combine 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 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