- 1 cup fresh blackberries or raspberries
- 2 tablespoons sugar
- 1/3 cup Grand Marnier
- 1/2 cup heavy cream
- In a saucepan over high heat, combine all of the ingredients except the cream, and bring to a boil. If you tilt the pot the mixture may flame, so be careful not to burn yourself.
- Add the heavy cream, and while mashing the berries with a potato masher, cook over high heat, stirring, for about 3 minutes. Remove from the heat, strain, and let the sauce rest for about 10 minutes before serving. Serve immediately.
Frozen Chestnut Souffles With Brandied Berry Sauce
Andouille Gnocchi With Spicy Tomato Sauce
Caramel Drizzle Sauce
Chanterelles, Crabmeat, And Fettuccine With Lemon Butter Sauce
Chicken Andouille Hash With Poached Eggs And Sauce Piquante
Chicken In Peanut Sauce
Chocolate Grand Marnier Sauce
Chocolate Pecan Cake With White Chocolate Mocha Sauce
Corn Crab Sauce
Crab And Corn Pies With Corn Crab Sauce