Raspberry sauce from Barefoot In Paris: Easy French Food You Can Make At Home (page 190) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Meringues Chantilly; Ice cream bombe

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jdjd99 on April 23, 2020

    It’s hard to believe that something so simple can taste so amazing. I didn’t have raspberry liqueur, but added maybe a quarter teaspoon of raspberry extract to ramp up the raspberry flavor, though I’m sure it would’ve been delicious without it.

  • anya_sf on March 14, 2020

    Made 1 day ahead using low-sugar jam with some seeds. I accidentally added the jam to the sugar and berries to simmer, but it still turned out fine. So good!

  • Analyze on June 06, 2017

    We love this sauce. I used Bonne Maman raspberry jam, which is sweeter than Smuckers, and strained it, which required over a jar to get 1 cup of strained jam. Maybe I'll skip the straining next time. The sauce did turn out pretty sweet, so depending on how sweet you like it, you could vary the type of jam that you use or the amount of sugar you add. Anyway, this was delicious with the Coeur a la Creme recipe from this cookbook (though that wasn't a repeat recipe for us), and even better with cheesecake the next time!

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