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Add all ingredients to a small sauce pan, cook over low heat for 10 minutes.
Remove from stove and puree using an immersion blender or regular blender.
Strain seeds out through a fine strainer, using cheesecloth if needed.
Refrigerate for use.
Can also be used for garnish with many desserts.
Raspberry Balsamic Vinaigrette:
In a blender, mix the Raspberry Sauce, vinegar, shallot and garlic.
Blend for 30 seconds.
Remove center of blender cap and pour oil in with mixture running.
Add salt and pepper. Check seasonings an adjust.
Refrigerate for use. Will keep for up to 3 months,
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