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.
12 ounces fresh or frozen raspberries
1/3 cup Chambord liqueur
2 tablespoons superfine sugar
1 teaspoon cornstarch
1½ teaspoons water
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.
medium heavy saucepan
medium fine wire sieve/strainer
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!