RASPBERRY SAUCES
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http://www.melindalee.com/recipearchive.html?action=124&item_id=458

Melinda Lee's Raspberry Sauce

Here's a truly perfect raspberry sauce -- to pool under a scoop of 
lemon souffle, to serve with a chocolate cake, to serve with baby 
cream puffs... Once you've tried it, I'm sure you'll think of LOTS 
of wonderful uses.

  [Cook’s Note: A classic “Peach Melba” is made with poached 
  peach halves on top of vanilla ice cream, drizzled with 
  Raspberry Sauce. Poach the peaches by simmering them for 
  about 2 or 3 minutes per side in a syrup made from equal 
  parts sugar and water, boiled for 5 minutes with a vanilla 
  bean and a squeeze of lemon juice. Gently poach the peaches 
  in the prepared syrup, then peel and store the poached 
  peach halves in that syrup until needed]

  [Eaters Note: Forget about the peaches and go for the eclairs.]

Recently I wanted to squirt it, using a plastic “squirt bottle,” 
around a plate of sautéed foie gras….I wanted the sauce to be thicker, 
so it wouldn’t run. I solved the problem by simply using additional 
cornstarch in the thickening process, (as it is described below for 
medium-thickness). I used about 1 tablespoon of cornstarch, instead 
of the below called-for amount.

INGREDIENTS - 8 GENEROUS SERVINGS

    * 1 10-ounce packages, frozen raspberries
    * 1/2 cup, powdered sugar
    * 2 tablespoons, Framboise (raspberry liqueur) or Chambord
    * 1 generous teaspoon, cornstarch
    * 1/2 cup, red currant jelly
    * 3 tablespoons, lime juice

DIRECTIONS

  Thaw raspberries, removing and reserving 1 tablespoon of 
  their juice and puree the berries with the remaining juice 
  in a blender or food processor. Strain the pureed mixture 
  (to remove the raspberry seeds) into a saucepan, stir in 
  the powdered sugar and liqueur and bring the mixture just 
  to a boil, stirring constantly. 

   [Note: If you have any inclination of using a “squeeze 
   bottle”  to dispense this sauce onto the plate, do not 
   dream of skipping the straining step!]

   [Eaters Note: I prefer that the seads are left in.]


  Blend the cornstarch with the reserved juice in a small 
  cup to dissolve cornstarch, then stir this mixture into 
  the boiling mixture. Add currant jelly and lime juice. 
  Continue to heat, stirring, until slightly thickened. 

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http://allrecipes.com/Recipe/Snow-Pudding/Detail.aspx

INGREDIENTS
    * 1 (10 ounce) package frozen raspberries, thawed
    * 1 tablespoon cold water
    * 2 teaspoons cornstarch

DIRECTIONS
  To make raspberry sauce: Pour raspberries with juice, into 
  a medium saucepan. Cook over medium heat until boiling. Mix 
  together water and cornstarch; stir into the raspberries. 
  Boil rapidly for one minute, stirring constantly. Cool before 
  serving.

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http://allrecipes.com/Recipe/Old-Fashioned-Pound-Cake-with-Raspberry-Sauce/Detail.aspx
 
INGREDIENTS
    * 3 cups fresh raspberries, halved
    * 1/4 cup white sugar
    * 1 teaspoon creme de cassis liqueur

DIRECTIONS
  In a medium bowl, combine raspberries, 1/4 cup sugar, and 1 
  teaspoon creme de cassis. Stir gently until sugar dissolves; 
  cover and chill at least 3 hours. 

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http://allrecipes.com/Recipe/Brie-Pecan-Rollups-with-Raspberry-Sauce/Detail.aspx

INGREDIENTS
    * 2 cups fresh raspberries
    * 1/4 cup white sugar
    * 1/4 cup water

DIRECTIONS
   Place raspberries, sugar and water in a blender. Blend for 
   3 to 4 minutes, then pour through a sieve to remove seeds.

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http://www.cooks.com/rec/view/0,1815,157188-255193,00.html

INGREDIENTS
   * 1/2 pt. raspberries
   * 1/2 c. water
   * 1/4 c. sugar

DIRECTIONS
  Combining all ingredients and bringing them to a boil. 
  Strain and cool the sauce. 

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http://www.cooks.com/rec/view/0,1715,149169-247197,00.html

INGREDIENTS
   * 2 c. frozen raspberries, thawed
   * 1 c. sugar
   * 1/2 c. framboise (black currant)

DIRECTIONS
  Puree all three in blender and strain. 

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http://www.cooks.com/rec/doc/0,1715,148168-246196,00.html

INGREDIENTS
   * 10 oz. pkg. frozen raspberries in light syrup, thawed
   * 1 tbsp. cornstarch
   * 1/3 c. red currant jelly

DIRECTIONS
  Drain raspberries and set aside; reserve syrup. Add water 
  to syrup to make 3/4 cup. In small saucepan, combine syrup 
  mixture and cornstarch; mix well. Stir in jelly. Cook and 
  stir over medium heat until thickened and clear. Stir in 
  raspberries. Refrigerate until cool. 

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