I love Ina Garten, own all her cookbooks and faithfully watch episodes of “The Barefoot Contessa”. She has taught me lots of tricks and confirmed some of my own views about cooking and, especially, entertaining.
Ina’s raspberry sauce is a summer favorite here in my kitchen. I use it with French lemon yogurt cake, over fresh fruit and with any dessert that is brightened by its glorious berry touch.
I cut down on the amount of jam she suggests, likewise the sugar.
But why doesn’t Ina sieve her raspberries and save her guests from all those dreadful little seeds?
TIP: You can also use an immersion blender in the saucepan to pureé all the ingredients. This saves dragging out and then washing the food processor.
Yields about 1 cup
- 6-8 oz. fresh red raspberries
- 1/4 cup white sugar
- 1 tablespoon raspberry liqueur, “Framboise”
- 1/2 cup seedless raspberry jam
1. Using a one quart saucepan, heat the raspberries, sugar and a dash or two of water. Bring to a boil for an instant, then lower the heat to simmer and cook for one minute.
2. Using a food processor, puree this mixture with the jam and Framboise for 20 seconds.
3. Using a small sieve, strain the raspberry seeds from the sauce.
4. Store in a covered container. Chill until serving.