Raspberry Chambord Sauce

This intense, tart sauce is wonderful with anything chocolate, and I love to garnish my Dark Chocolate Raspberry Torte with it. Swirl it on a plate or on top of a dessert for an elegant decoration. What little sugar there is in the recipe goes a long way thanks to the raspberries.Raspberry Chambord Sauce

Ingredients

12 ounces fresh or frozen raspberries
1/3 cup Chambord liqueur
2 tablespoons superfine sugar
1 teaspoon cornstarch
1½ teaspoons water

Instructions

In a heavy saucepan, bring the raspberries, Chambord, and sugar to a boil. Simmer 2 or 3 minutes, stirring often, until the raspberries have broken down.

Run the raspberries through the sieve into another saucepan, using a rubber spatula to scrape the pan and aid in urging the sauce through the strainer. Bring to a simmer.

In a medium bowl, dissolve the cornstarch in water. Slowly whisk the simmering sauce into the cornstarch and water until thickened.

Chill until ready to serve.

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Equipment

medium heavy saucepan
wooden spoon
medium fine wire sieve/strainer
rubber spatula
medium saucepan
medium bowl

 

 

 

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Note on raspberry seeds:

I like to mix the strained raspberry seeds with some boiling water and then strain them a few more times to make a sort of weak raspberry “tea” out of them. Refreshing over ice!

Dark Chocolate Raspberry Torte
  • http://phasianidaeart.etsy.com Shizuka

    Delicious over chocolate or vanilla ice cream! I’m going to see how it does drizzled over some homemade lemon cake with my next batch.