If you are looking for a mouth watering sauce to add to your morning pancakes or waffles, you will want to try this! Its sweet, fresh taste jazzes up many dishes and the chambord liqueur really gives this sauce a bold punch. I have seen people use this on baked brie dishes, ice cream or cheesecake and I’m sure there are many other uses for you to be creative with. One thing to note while cooking is that the longer you cook the sauce, the thicker it will get. Enjoy!
Using a small pot, mix together sugar and water over medium heat until all crystals have dissolved (stir frequently) In a food processor or blender, combine raspberries and sugar mixture and blend until smooth Pour puree through a mesh sieve into a bowl to remove all seeds. You will need to use a spoon to push the puree through the strainer as it will be thick. Add chambord to small pot and add puree. Bring puree to a boil and then reduce heat and cook for 8 minutes. Make sure that the puree becomes syrupy. Remove from heat and cool. Store in refrigerator for up to 5-7 daysRaspberry Sauce (Coulis)
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