- Yields: About 1/2 cup, enough for 4 sundaes
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 100 cal
- 0g fat (0g sat)
- 0mg chol
- 0mg sodium
- 24g carb
- 4g fiber
- 1g protein
Ingredients
- 2 cups fresh raspberries
- 1/3 cup sugar, or to taste
Directions
Combine raspberries and sugar in a small, nonreactive saucepan and cook over medium-high heat, stirring frequently, until most of the liquid has evaporated and the mixture has a jam-like consistency, about 20 minutes. Reduce heat to medium as the mixture thickens to prevent scorching.
Remove from heat and let cool for a couple of minutes. Transfer to a blender and puree until smooth. Strain through a fine-mesh strainer into a bowl, pressing the solids to extract as much puree as possible.
Serve warm or at room temperature. Keeps for 1 week in the fridge.
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