Raspberry Sauce - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen raspberries, thawed and drained
3 Tbsp. powdered sugar (optional)
1 Tbsp. Kirsch

Preparation

Puree raspberries in a processor or blender until smooth. Press through a fine sieve set over a small bowl.
Add sugar (if raspberries are unsweetened) and Kirsch; mix well.
Serve immediately, or cover and refrigerate.