I modified it to include chocolate - my favorite with raspberries. I used 1 cup raspberry preserves, 3-4 tbsp brown sugar, 2 tbsp Sour Puss Raspberry Liqueur, 1 tbsp corn starch & 1 cup water. As this was heating up, I decided to make it more decadent, and added 1/2 cup dark chocolate chips, which melted into the mixture. I brought it to a low boil, turned it down, then added 1 tbsp Amaretto (almond liqueur). WOW. I plan to serve this sauce over a lemon chiffon cake for Easter, and over ice-cream. NOTE: Dark chocolate hides the cloudiness of the corn starch; you could use white chocolate instead and this would still be fantastic.
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I modified it to include chocolate - my favorite with raspberries. I used 1 cup raspberry...