Instructions: Thaw the raspberries. Drain them and reserve the juice. Puree berries briefly in food processor. Sieve the puree to remove seeds. Thin it with some of the reserved raspberry juice if desired. If puree seems too tart, sweeten it to taste.

Cover and refrigerate until serving. Sauce may be completed up to 3 days ahead, or frozen 6 months or longer.

This recipe yields 1 1/4 cups.

Yield: 1 1/4 cups

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