Raspberry Sauce

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.