250 g fresh or frozen raspberries
sugar to taste
1 - 2 tbsp raspberry, strawberry or cherry liqueur

Bring the berries and sugar to the boil in a saucepan. Cook for about 5 minutes, until the berries are crushed and releasing their juices.

Cook the sauce for a bit longer if you want it to be thicker. Pass the sauce through a strainer and add the liqueur. The liqueur may be omitted. Serve the sauce warm or chilled.

Serving suggestion:
Serve raspberry sauce with ice cream (like "Peach Melba"), pastries, a slice of chocolate cake, cheesecake, etc.

Recipe source: family recipe.