Monday, August 8, 2011

Raspberry Sauce

From the kitchen of: Vivian Evans (7th Ward)

1 half pint fresh raspberries
1/2 cup sugar
1 cup raspberry jam
1 - 2 Tbs lemon juice

Heat raspberries, sugar, lemon juice and 1/4 cup water in small saucepan. 

Bring to a boil, lower heat and simmer for 4 minutes. 

Stir in the jam and mix and until well blended. 
Can mix in a food processor. Chill.  Serve over cheesecake or other desserts.