- 2 (10-ounce) packages frozen raspberries, thawed (about 3 1/2 cups)
- 1/3 cup granulated sugar
- Pinch fine salt
- 1Place a small plate in the freezer (you will need it to check the sauce consistency).
- 2Place all ingredients in a medium saucepan and bring to a boil over medium-high heat, stirring often. Reduce the heat to medium and simmer for about 3 minutes. Check the consistency of the sauce by placing a spoonful on the cold plate. Let it cool slightly, then run a finger through the sauce. If it holds the line of your finger, it’s is ready. If not, continue to simmer and thicken the sauce until it does hold the line.
- 3Set a fine-mesh strainer over a medium heatproof bowl and strain the raspberry mixture, pressing on the solids with a spoon or rubber spatula; discard the solids. Let the sauce cool before serving.
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