This sauce is delicious over pancakes and waffles.
This recipe goes with Berry Bread Pudding
Southern Living DECEMBER 2010
Reserve 1 cup raspberries. Process remaining berries, sugar, and orange juice in a food processor until smooth. Pour raspberry mixture through a fine wire-mesh strainer into a bowl; discard pulp and seeds. Stir in 1 cup reserved raspberries. Cover and chill 30 minutes.
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