Raspberry sauce is quick, easy and the perfect addition to so many dishes. It looks so pretty drizzled over a slice of cheesecake or a scoop of vanilla ice cream. Every time I eat it, I start dreaming of a bright and sunny summer day. Most of us could use a little warm sunshine on this cold winter day.
This recipe is the sauce that keeps on giving. Drizzle the sauce over yogurt, cheesecake, french toast or a scoop of vanilla ice cream. Since I’ve been on a yogurt kick lately, I drizzled a little in my parfait one morning. You could even drizzle it over some brownies or or a slice of chocolate cake. I confess, I drizzled this over a slice of chocolate cake and it was divine. Because, after all, who doesn’t love the combination of chocolate and raspberry.
Heat all of the ingredients in a pan and strain through a fine mesh sieve to remove the seeds. Within minutes, you are ready to add this beautiful sauce to your favorite dish.
Source: adapted from Bake at 350