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Raspberry Sauce

Reviewed: Oct. 7, 2013
10/7/13----This recipe was the perfect complement to my cheesecake. Rave reviews by all who ate it. No cornstarch taste. Rich & silky. First time ever making it. You only get one chance at a 1st impression so you must...PUREE & STRAIN THE SEEDS OUT!! This is how I made it. 12oz frozen berries (Welch's no sugar added.) 1/3 c sugar 3T Grand Marnier liqueur. Most cooks off, but liquor is important to give it a longer shelf life in refrigerator. 2 tsp cornstarch mixed in just about 3/4 cup water. This is all it takes to do the trick of thickening without turning it white. 1T-2T cornstarch is overkill for 12oz berries. MIx all together in pot. Bring to boil, then simmer 5-8 min to desired consistency. Run through food processor. STRAIN THROUGH A SIEVE!!! STRAIN 2X. I STRAINED OUT A GOOD 1/4 CUP OF RASPBERRY SEEDS!! Makes 1.25 to 1.5 cups. Divine. Thank you Tattooed Chef!! Robbyt
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