Instructions: Thaw the raspberries, reserve juice. Puree raspberries and juice, caster sugar, lemon juice and brandy in processor or blender until smooth, strain, discard seeds.

Makes about 2 Cups.

Note:
This sauce can be boiled for 10 minutes to thicken and improve its storage time. Use a small amount of arrowroot or cornflour to thicken if necessary.

Suzette Sauce

Quantity Ingredient
60g butter
2 teaspoons grated orange rind
1 cup orange juice
1 tablespoon sugar
2/3 cup brandy or Grand Marnier
1 tablespoon cornflour
1/3 cup water

Method:
Melt butter, add rind, juice, sugar and brandy. Stir in blended cornflour and water. Stir until sauce boils.

Makes about 2 cups.

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