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Raspberry Sauce

2 cups fresh raspberries, or 1 (1O-ounce) package frozen

raspberries in syrup, thawed

3 tablespoons sugar

1 tablespoon berry-flavored liqueur (optional)

Combine the raspberries, sugar and liqueur in a blender or food processor and process until pureed. Pour the sauce through a fine strainer set over a bowl to remove the seeds, pressing the puree through the strainer.

From Open House: A Culinary Tour by The Junior League of Murfreesboro