Ruby-Red Raspberry Sauce
Watch Community Cooking Daily at 11:00 A.M. and 6:00 P.M. only on CitiCABLE 3

Ingredients:
2 10 ozs Pkgs Frozen Raspberries In Syrup, Thawed
¼ Cup Seedless Raspberry Jam
1 Tbs Arrowroot Or Cornstarch
1 Tbs Kirsch Or Framboise
Place strainer over small saucepan (do not use fine strainer). Push raspberries through strainer with a wooden spoon to extract as much juice as possible; discard seeds. Add jam to juice in saucepan and bring to a boil. Remove from heat. Dissolve arrowroot or cornstarch in liqueur in small cup. Whisk into sauce. Cook over moderate heat, whisking or stirring constantly, until sauce, comes to a boil and thickens. Refrigerate until ready to use. Sauce may be refrigerated, covered, up to 1 week. Serve chilled.

Makes 1 1/2 cups.

John Pettit
Community Cook