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Triple Raspberry Sauce

1 Comment 17 March 2010

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There are so many great recipes that can be made for Passover - you just have to be a little creative. This raspberry sauce is perfect for passover and all year round. It can dress up any passover cake into something special, and looks great drizzled over a meringue. Mix it into yogurt with mixed berries for a beautiful parfait, or alongside your cheesecake It’s also great for entertaining because it can be made a day or two in advance. This is one recipe that will take you very far!

Triple Raspberry Sauce:

Adapted from The Barefoot Contessa

  • 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1 cup seedless raspberry jam (12-ounce jar)

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries and the jam into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

To serve, spoon some of the raspberry sauce on a small plate. Place meringue or cake on top of sauce and garnish with mixed fresh berries, and drizzle with more sauce.

Yield: 2 cups

As a variation to this recipe you can add 1 tablespoon of  a fruit flavored liqueur just for a little extra flavor. I have not found any liqueurs that are kosher for Passover but if you do please let us know!

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