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See below ingredients and instructions of the recipe
14 oz Raspberries -- fresh OR 3/4 c Sugar
30 oz Raspberries, frozen -- 1/4 c Water
-thawed and drained 1 ea Lemon -- juice of
For Raspberry Sauce:
====================
In a saucepan, combine all of the sauce ingredients except lemon
juice. Bring to a boil, then boil gently, stirring, for about 7
minutes. Reduce the heat and stir in the lemon juice. Keep warm.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by
Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los
Angeles, 1985
Chef: Stanley Kramer, Oyster Bar and Restaurant, Grand Central
Station, NYC
Recipe By : Chef: Stanley Kramer, Oyster Bar and Restaurant
From: Marjorie Scofield Date: 10-13-95 (21:41) (160)
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