STRAWBERRY-RASPBERRY SAUCE
Spoon this sauce over ice cream or pound cake, drizzle over pancakes or waffles, or stir into plain yogurt or hot oatmeal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 1 3/4 cups
Number Of Ingredients 2
Steps:
- In a medium saucepan, heat raspberry jam over medium heat, stirring occasionally, until liquefied, about 3 minutes.
- Add frozen strawberries. Simmer until softened, 5 to 10 minutes. With a potato masher, lightly mash strawberries, leaving some large pieces. Cool completely.
- Transfer to an airtight container; refrigerate up to 1 week. (If sauce solidifies, warm in the microwave or over low heat.)
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