Ruby-Red Raspberry Sauce

Directions

1. 1
   Place strainer over small saucepan (do not use a fine strainer).
2. 2
   Push raspberries through strainer with a wooden spoon to extract as much juice as possible; discard seed.
3. 3
   Add jam to juice in saucepan and bring to a boil.
4. 4
   Remove from heat. Dissolve arrowroot or cornstarch in liqueur in small cup.
5. 5
   Whisk into sauce.
6. 6
   Cook over moderate heat, whisking or stirring constantly, until sauce comes to a boil and thickens.
7. 7
   Refrigerate until ready to use.
8. 8
   (Can be kept for 1 week, covered, in refrigerator.)