Raspberry Sauce

Ingredients

• 12 ounces frozen raspberries
• 1/8 cup chambourd (raspberry liqueur)

Instructions

1. Combine the raspberries and chambourd in a saucepan.
2. Bring to a boil.
3. Continue boiling, stirring frequently, until all the berries have lost their integrity.
4. Cool the sauce to (near) room temperature.
5. Strain through a fine strainer or sieve. Discard the solids.
6. Return the strained sauce to the saucepan.
7. Bring back to a boil and reduce by 1/3 to 1/2.
8. Strain again into a refrigeratable container.
9. Refrigerate until ready to use.

This makes a great sauce for plating desserts, such as my chocolate mousse cake.

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