The gorgeous color and tangy flavor makes this vibrant sauce a delightful accompaniment to many desserts.


  • 1 pound frozen unsweetened raspberries, thawed
  • 2 tablespoons sugar, or to taste
  • 1 or 2 tablespoons Grand Marnier
  • or other orange liqueur (optional)


1. Puree the raspberries and any accumulated juice in a blender or food processor until smooth. Using the back of a large spoon, press the puree through a fine-meshed sieve into a bowl. Discard the seeds.

2. Stir the sugar and liqueur, if using, into the puree. Taste and adjust the sweetening, if necessary. The raspberry sauce can be refrigerated for up to 1 week or frozen for up to 1 month.

Makes 1-1/2 to 2 cups

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Raspberry Coulis