Raspberry Sauce (for Cheesecake)

Ingredients

• 2 pkg 10 oz each frozen raspberries in light syrup, thawed
• ½ cup 1/3 to 1/2 cup confectioners' sugar
• 1 Tbsp raspberry-flavored liqueur

Method

1. Puree the berries with their syrup and 1/3 cup sugar in a food processor, letting the processor run about 2 minutes so as much pulp is removed from the berries as possible. Strain to remove the seeds; stir in the liqueur and remaining sugar as desired.
2. Sauce can be made in advance and refrigerated for up to 3 days or frozen.

Notes

Clipping. A lovely enhancement to both cheesecake and lemon chiffon cake. Yield: 2 cups. Preparation time: 5 minutes.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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