It’s finally sunny and mid 40’s here in Chicago. I went running outside in shorts this week. Nick and Bea, If you are reading this from Los Angeles, I bet you think I am crazy for thinking it’s “warm” here, but I’ll take what I can get. I sound like an old lady gabbing about the weather….. In honor of spring and snow melting I am posting this beautiful berry sauce. It is a vibrant red color and makes a simple scoop of ice-cream look fancy and fit for any dinner party. Give this a try when you finally see fresh raspberries for less than 6 dollars at the grocery store and welcome in Spring with me.
10 Minute Fresh Berry Sauce:
1 half-pint package fresh raspberries
1/2 cup sugar
1/4 cup water
1 cup raspberry or strawberry jam
Place the package of raspberries, the sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries and the jam into a Vitamix and blend until smooth. You can also use a food processor. When the sauce is blended, set a hand held strainer over a large bowl and pour the sauce through to strain out all the seeds. Chill in the refrigerator until ready to serve. Makes about 2 cups.