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.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center