- 12 ounces of raspberries
- 1/4 cup sugar
- 1/4 cup water
- 1 teaspoon vanilla
- In a small saucepan, over low heat, combine all the ingredients and simmer, stirring occasionally, until the raspberries begin to fall apart.
- Remove from heat and cool. Puree in a blender.
- Pass mixture through a fine strainer, a chinois or a cheesecloth-lined strainer or colander to strain seeds.
- If the sauce is too thin, you can reduce it by further cooking over low heat until it reaches the desired consistency.
Yield: 2 cups