Raspberry Chambord Caramel Sauce
- 1 cup sugar
- 1 cup raspberries, divided
- 1/4 cup Chambord liqueur
- 1 tablespoon fresh lemon juice
- 1. In a medium saucepan, combine sugar and 1/2 cup water. Boil over high heat (don't stir) until a spot starts to turn brown, about 8 minutes.
- 2. Turn off heat and add 1/2 cup raspberries, Chambord, and lemon juice. Stir until well combined, then add another 1/2 cup raspberries.
Only you will be able to view, print, and edit this note.Add Note