Raspberry Sauce

Take as many handfuls as you need of frozen or fresh raspberries (I used 3 handfuls here) and plop them into a pot. Turn the pot on to medium high heat.

Then add some sugar (just until the raspberries have a light coating – about 1 teaspoon per handful). Then stir as it heats up (if you would like you could add a teaspoon of water to help the process along)..

Boil down until it’s thickened and bubbly.

What I do at this point is strain the syrup because I don’t like alot of seeds. If you would like a thin pretty syrup use just the juice OR if you want it to be more like a warm jam add a few spoonfuls of the seeds back into the syrup when it has finished draining.