Raspberry Sauce

Too rediculously easy of a recipe to post?! Probably....but again, I use this as a reference library and so I thought what the heck?! I have made this a few times recently, for a few different reasons (including for my latest cupcake flavour). Might as well make a note of this one, too....

Strained Raspberry Sauce

• 1 generous cup frozen raspberries
• 1/8 cup white sugar

1. Fill a 1-cup pyrex meausring cup with raspberries, then sprinkle with sugar. Leave on counter for about an hour, or until raspberries are fully thawed.
2. Using a fork, mash and stir the mixture as best you can.
3. Place a large pc of cheesecloth over a bigger pyrex measure-er, or a medium sized bowl and secure with an elastic. Pour raspberry mixture onto cheesecloth and allow to strain for a few hours, or overnight in the fridge (covered).
4. Using a spoon, press down on the raspberries, collecting as much liquid as you can. Make sure you carefully squeeze any excess liquid from the cheesecloth before removing as well.
5. This is great served in ice cream, over ice cream, combined in a buttercream, or any other way you want. So basic, but good to know and great to have on hand! Enjoy!