1/2 Cup
This is the recipe for the raspberry sauce that we use with our flourless chocolate cake. Although there is no reason it can't be used on a host of other things, from ice cream to waffles.
We really didn't care for raspberry sauce until we found this recipe. The key is that it is really smooth and all of the seeds have been eliminated.
This sauce takes about 45 minutes to put together (a lot of stirring and skimming) and cook. It stores extremely well. You can keep it in the refrigerator for a week and in the freezer for 12 months.
Ingredients
Directions