- 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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