Raspberry Sauce

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Preparation time: 10
Cooking time: 15

Serves: 4-6

Dietary guidance: v v 


10 oz raspberries (fresh or frozen/thawed)
1/2 cup currant jelly
1/4 cup sugar
2 teas. cornstarch
1/3 cup Chambord
1/2 teas lemon juice


Puree raspberries in blender. In a saucepan, bring raspberries, jelly and sugar to a boil. Add cornstarch. Simmer 10 minutes. Add Chambord and lemon juice. Stir. Strain before serving to eliminate seeds. Enjoy!


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