Fresh Raspberry Sauce

(adapted from The Summer Shack Cookbook by Jasper White)

This sauce is a favorite served over vanilla ice cream with fresh cut peaches. You can also drizzle it over a flourless chocolate cake or on pancakes in the morning. It can be made all year long using fresh or frozen berries.

Makes 2 cups

2 pints fresh raspberries or two 12 ounce bags of frozen, defrosted
1 c. sugar
Pinch of salt
2 Tbls. Grand Marnier or other orange tasting liqueur

Combine the raspberries, sugar, salt and Grand Marnier in a saucepan. Cover and cook over low heat, stirring occasionally until the berries fall apart (about 5 minutes for fresh a little longer for frozen). Remove from the heat.

Pour the raspberries and juice into a fine strainer, set over a bowl. Press the berries with a wooden spoon to extract the juice and pulp. Discard the seeds. Cover the sauce and chill.

Serve drizzled over a scoop of vanilla ice cream with sliced fresh peaches.