Triple Raspberry Sauce
seedless raspberry jam
Place the raspberries, sugar and water in a small saucepan. Bring to a boil, then simmer for 4 minutes.
Pour cooked sauce into paper towel lined sieve or fine mesh sieve to get rid of all the seeds.
Once seeds have been strained out add jam and liqueur and stir together. Chill.
When ready to serve, heat 2 minutes in microwave to warm. Pour into gravy boat and bring to the dinner table for guests to serve themselves.
Yields 2 cups