Raspberry Sauce

By mirelsonp

Recipe source: NY Times Food | Mark Bittman
Serve with Migliaccio

Ingredients

• 1 cup raspberry jam
• 2 tablespoons fresh lemon juice

Details

Servings 1
Adapted from nytimes.com

Preparation

Step 1

1. Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio.