2 pints Fresh Raspberries

1/2 cup sugar

pinch of Kosher salt

pinch of nutmeg

pinch of cinnamon

1/2 cup water

Place all the ingredients in a heavy bottom pot and bring to a boil for 5 minutes. Pour into a blender and process on high for a few minutes. Pour the sauce into a fine mesh strainer and gently work the sauce thru the strainer with the back of a spoon. Allow to cool in the refrigerator then serve.

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