Tuesday treats: raspberry sauce

Because it is raspberry season in our “neck of the woods”, I think this is a great seasonal dessert.

My mom actually made this sauce on Sunday, and we used it to top angel food cake and vanilla ice cream.  It’s not too sweet so it is a  perfect topping for a sweet piece of cake.

Red Raspberry Sauce
1/4 cup raspberry jam or jelly
1 teaspoon vanilla extract
10 oz. frozen raspberries (not in syrup)
Place all ingredients in container to be pureed. Puree until smooth.  Refrigerate until ready to use.
I could have eaten the whole cake.

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