Drizzle this sauce over pancakes or waffles for a delectable breakfast or spoon over cheesecake for a fabulous dessert. Your morning routine will never be the same.
3 cups fresh raspberries
1-1/2 cups water
1/3 cup sugar
1 teaspoon vanilla extract
3 tablespoons cold butter divided
1. Combine raspberries, water, sugar, and vanilla in a saucepan. Bring to a boil over medium heat. Reduce heat to simmer for 30 minutes uncovered.
2. Strain liquid into a bowl using a food mill or fine mesh strainer to remove juice from the pulp. If using a strainer, mash the mixture using a spatula
, or bowl scraper
to reserve as much liquid as possible. Return liquid to the saucepan. Discard pulp.
3. Over low heat, whisk in the cold butter, one tablespoon at a time, until well blended to thicken sauce. Remove from heat allow to cool slightly and pour into syrup dispenser
. Can be prepared in advance and stored in the refrigerator for 1-2 weeks.