Raspberry Sauce


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

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.)

View full recipe at SpringPad


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