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Raspberry Sauce

  • Yield: Makes 1 1/2 cups
Raspberry Sauce

Source: Martha Stewart Living, July/August 1999


  • 1/2 cup sugar
  • 1/4 cup water
  • 12 ounces raspberries


  1. Place sugar and 1/4 cup water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat, and simmer until sugar is dissolved. Remove from heat, and allow syrup to cool completely. Place raspberries and syrup in the jar of a blender; puree until smooth. Pour through a fine sieve or colander into a bowl; discard solids. Serve or store in an airtight container, refrigerated, for up to 5 days.

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