This delicious and simple recipe will add the perfect touch to all your desserts.
- Yield: Makes about 2 cups
Source: The Martha Stewart Show, May Summer 2007
- 3/4 cup sugar
- 12 ounces raspberries, fresh or frozen
In a small saucepan over medium heat, boil raspberries and sugar 10 minutes, or until mixture thickens. Strain through a fine sieve, add water, a tablespoon at a time, until mixture resembles a sauce. Refrigerate until ready to use.