Fresh Raspberry Sauce

From My Carolina Kitchen - serves 8

1 pint fresh raspberries (6 ounces)

½ cup sugar

2 tablespoons brandy or framboise liqueur

½ cup good raspberry preserves (6 ounces)

Place the raspberries, sugar, ¼ cup water and the brandy or framboise in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes. Pour the mixture and the preserves into the bowl of a food processor fitted with a steel blade and process until smooth. Strain well and push as much liquid as possible through the sieve (optional but recommended for a smoother more refined sauce). Thoroughly chill.

Make ahead tip: The raspberry sauce can be refrigerated for up to a week or can be frozen for up to 3 months.

Adapted from Make It Ahead by Ina Garten