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Raspberry Sauce

Yield about 1/2 cup


  • 1 cup canned raspberries, drained
  • 1/4 cup sugar

How to Make It

  1. Press raspberries through a sieve using the back of a spoon. Reserve raspberry juice; discard seeds and pulp.

  2. Combine raspberry juice and sugar in a small heavy saucepan; cook over medium heat, stirring constantly, 6 minutes or until thickened. Remove from heat; cool to room temperature. Cover; chill thoroughly before spooning over parfait or ice cream.

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