Fresh in-season raspberries are essential to this ruby-hued sauce. It will keep five days tightly covered in the refrigerator. Pour leftover sauce on French toast.
Cooking Light MAY 2008
1. Combine the first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer for 10 minutes or until slightly thickened, crushing raspberries with the back of a spoon. Press mixture through a sieve over a bowl. Discard solids. Spoon raspberry sauce into a small bowl; stir in juice. Cover and chill.
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