Raspberry Orange Sauce
|Frozen dry pack raspberries||12 Ounce, thawed (1 Package)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Fresh orange juice||1⁄4 Cup (4 tbs)|
|Orange zest strip||4 (Each 2 X 72 Inch)|
1. In a food processor or blender, puree the raspberries. If you want a smooth sauce, line a strainer with cheesecloth and push through the puree, catching the juice in a bowl (you should have 1 cup of juice). Discard the solids and seeds.
2. In a small saucepan, bring all the remaining ingredients just to a boil over moderate heat. Strain into the raspberry puree. Serve the sauce at room temperature over Fresh Blueberry Waffles, Blueberry Batter Cakes, or slices of 1-2-3-4 Cake, or serve it chilled over ice cream. Refrigerate any extra sauce in a covered container for up to 2 weeks.