Name: Chef Ina Garten's Raspberry Coulis
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: 6 8 ounces fresh raspberries; 0.33 cup white sugar; 1 tablespoon raspberry liqueur, known as 'framboise'; 0.5 cup seedless raspberry jam

Ready in: 10 mins

Serves: 4 servings

Ingredients: 4

Three forms of raspberry — fresh fruit, jam and liqueur — go into this coulis, which is why it tastes more like raspberries than the berries do on their own. Sugar balances the tartness while the jam adds body and the liqueur adds depth. Four servings of a dessert sauce that upgrades anything it lands on.

Ingredients

Ingredients
6 - 8	ounces fresh raspberries
¹⁄₃	cup white sugar
1	tablespoon raspberry liqueur, known as 'framboise'
¹⁄₂	cup seedless raspberry jam

Instructions

1.	In a one quart saucepan, heat the fresh raspberries and white sugar. Bring the mixture to a boil, then reduce the heat and simmer for one minute.
2.	Transfer the cooked raspberries to a food processor. Add the raspberry liqueur, known as 'framboise', and the seedless raspberry jam. Blend the mixture for 20 seconds until smooth.
3.	Strain the raspberry coulis through a small sieve to remove the seeds. Transfer the sauce to a covered container for storage.
4.	Refrigerate the raspberry coulis until ready to use.