Well the Holidays are coming upon us soon and I always think of sauces to use on Holiday dishes. Here's one I hope you enjoy!

Raspberry Sauce: This sauce is tart and can be made with several variations. One variation I enjoy is adding Orange Liquor for a special but different taste. Use 2 10 oz packages of fresh raspberries or frozen berries, thawed. Puree the berries in a food processor or blender. Strain to remove the seeds. Place in a non-reactive saucepan and add 1 to 1 ½ cups of sugar, to taste. I like it to be a bit tart so I tend to add less sugar. Add about ¼ cup of fresh lemon juice. Bring to a simmer. Make a thickener using cornstarch and cold water. Slightly thicken. Do not over thicken or the sauce will become jelled and not smooth when cooled. During the simmering part, add about 1/4 Cup of Orange liquor.

Use this sauce on your desserts i.e. cheesecake, ice cream. Drizzle some on broiled fish or poultry for a special treat. Enjoy.

Happy Cookin'

Chef Johnny
October 27, 2000

chefjohnny@chefjohnnysproducts.com