Because the berries are simmered whole and not strained, this sauce has a chunky texture.
Recipe information
Yield
makes about 3 cups
Ingredients
3 cups raspberries
1 tablespoon fresh lemon juice
6 tablespoons sugar
2 tablespoons raspberry or red-currant jelly
1 tablespoon cognac or other brandy
Preparation
Heat all the ingredients in a small saucepan over medium heat, and let simmer for 5 minutes. Let cool slightly, and then serve warm.
From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.
Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
