Yield: 16 Servings
|1 cup||Raspberries;fresh or->|
|12 ounces||Frozen (no sugar)|
|10 ounces||Raspberries;frozen w/sugar|
|½ cup||Raspberry preserves|
|2 teaspoons||Lemon juice; or to taste|
03/09/92 4:40 PM Drain raspberries, reserving syrup.
Place fresh and frozen raspberries and preserves in the bowl of a food processor. Puree with the metal blade. Pass the puree through a food mill to eliminate seeds. Stir in kirsch and lemon juice. Source: Bristol Farms Cooking Demo Shared by Barb Day