Ingredients

• 12 ounces individually quick-frozen raspberries, thawed
• 3 tablespoons sugar
• 1 teaspoon strained lemon juice
• 1 teaspoon Kirsch or Framboise (raspberry eau-de-vie)

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Instructions

1. 1 Combine the berries and sugar in a medium saucepan over low heat. Bring to a boil, stirring occasionally.
2. 2 Cook the berries and sugar for about 5 minutes, allowing them to boil very gently, or until they are slightly thickened.
3. 3 Cool the mixture and puree it in a blender. Strain the sauce into a bowl to remove the seeds.
4. 4 Stir in the lemon juice and Kirsch.
5. Serving Pass the sauce in a sauceboat or bowl.
6. Pass the sauce in a sauceboat or bowl.
7. Storage Keep the sauce covered and refrigerated before and after use.
8. Keep the sauce covered and refrigerated before and after use.