This sauce is simple. The hardest part is taking the seeds out of it, and even that isn't really hard, just a bit time consuming.
Seedless Raspberry Sauce
4 cups whole fresh raspberries
2 cups sugar
3 tbsp Chambord
1/2 tsp vanilla
1/4 cup water
1. Place berries and sugar into a sauce pan over medium low heat. Cook until liquid is released and sugar is dissolved, about 15 minutes.
2. Take the berry mixture and press through a fine metal strainer. On occasion, with a different spoon, scrape the bottom of the strainer to remove any stubborn pulp that is sticking there.
3. Put back into a now cleaned out saucepan. Add Chambord, water, and vanilla. Stir well and simmer over low heat for another 10 minutes.
We made this tonight for a topping on the vanilla cheesecake I'll be bringing to Thanksgiving dinner. I hope I can keep my paws off of it until then! I had to 'test' it tonight on some Bryer's Natural Vanilla ice cream.