Easy Raspberry Sauce

Easy Raspberry Sauce
Yield: 1-1/2 cups


  • 2 10 - 12 ounce packages frozen raspberries
  • sugar, to taste

Make It

1. Thaw raspberries. Drain, reserving juice. Puree berries briefly in a food processor. Sieve to remove seeds. Thin with some of reserved juice, if desired. If the puree seems too tart, sweeten with sugar to taste. Cover, refrigerate until serving or up to 3 days. Can be froze for 6 months or longer.