• Cooking Time: n/a
• Servings: 25-30
• Preparation Time: 30 minutes
• 1 Pound Frozen Raspberries
• 1 1/2 Cup granulated sugar

1. Place frozen raspberries in a large mixing bowl. Cover with sugar and stir. Let raspberries and sugar set for 30 minutes. (really until sugar begins to liquify a bit. Run raspberries and sugar mixture through a food processor. Strain the raspberries and sugar mixture through a wire sieve to remove seeds in small amounts using a wooden spoon or malet to push sauce through the sieve (enabling you to then throw away the seeds) as you go. Pour sauce into an air tight container with lid. Or you may even strain your sauce into the air tight container. Will keep just fine up to a week and even stays thick.

I came up with this easy easy sauce while making bavarian cream pudding and floating islands at a private club where I used to work. The head chef was astounded at how good it was and how well it kept in the refrigerator.