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Raspberry Sauce

Adapted from Ina Garten, Barefoot Contessa Family Style

  • 1 c. seedless raspberry jelly
  • 3 half-pints fresh raspberries

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed.


Serve over cheesecake, a chocolate torte (like this chocolate mousse cake), pancakes, or biscuits. If you have any other suggestions, please share!

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