- 4 cups frozen raspberries in light syrup (2 bags,
each 10 oz.)
- 4 tsp. arrowroot
- 1 Tbs. sugar or 1 Tbs. orange-flavored liqueur,
such as Cointreau or Grand Marnier
Put the arrowroot in a small cup and slowly stir in about 1 Tbs. of the raspberry juice until smooth. Pour the remaining juice into a small saucepan and stir in the arrowroot mixture and sugar (if using the liqueur, do not add it now). Heat over medium heat, stirring, until the syrup comes to a boil. Immediately remove from the heat; do not let it boil for more than 15 or 20 seconds. Add the liqueur. Pour the syrup over the berries and stir to combine.
Transfer the mixture to a blender or food processor and pulse to puree. Strain the sauce through a fine-mesh sieve into a stainless-steel bowl.
Cover the sauce and refrigerate until chilled, at least 2 hours or up to 2 days. Makes about 2 cups.