Tipsy raspberry sauce

Ingredients for 3 servings:

• 500 g raspberries, drained, from the raspberry liqueur
• 300 ml water
• 2 vanilla pods
• ½ tsp cinnamon
• possibly food coloring

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Using leftover raspberries from liqueur production

Strain the raspberry liqueur fruit and let it drain slightly. Puree the raspberries and pass them through a sieve (I don’t like the seeds), then add them to a large pot with the remaining ingredients. Simmer for 15 minutes, stirring frequently. Fish out the vanilla pods and pour the hot sauce into bottles. I used three 250ml bottles. Since the raspberries turned brown from swimming in the liqueur, I added a few drops of red food coloring. Whether you do this or not is a matter of taste! Now I always have a delicious raspberry sauce on hand for my vanilla ice cream!