This sauce goes with the White Chocolate Mousse in Chcoclate Scallop Shells recipes that I'll post separately.
Raspberry Sauce
2 10 oz. packages frozen raspberries, thawed and drained
1/4 cup seedless red raspberry jam
1 TBSP Chambord or Kirsch liqueur
Puree raspberries in food processor or blender until smooth. Pass puree through a sieve fine enough to trap seeds, working puree with the back of large spoon or spatula.
Combine puree, jam and liqueur in small nonreactive saucepan. Cook over low heat until mixture simmers; simmering 3 to 4 minutes until mixture becomes shiny. Refrigerate covered until well chilled, 1 to 2 hours; serve cold.
Raspberry Sauce
2 10 oz. packages frozen raspberries, thawed and drained
1/4 cup seedless red raspberry jam
1 TBSP Chambord or Kirsch liqueur
Puree raspberries in food processor or blender until smooth. Pass puree through a sieve fine enough to trap seeds, working puree with the back of large spoon or spatula.
Combine puree, jam and liqueur in small nonreactive saucepan. Cook over low heat until mixture simmers; simmering 3 to 4 minutes until mixture becomes shiny. Refrigerate covered until well chilled, 1 to 2 hours; serve cold.