Sweet spices and a splash of balsamic vinegar add depth to this vividly colored sauce of pureed fresh raspberries. Stir it into yogurt or spoon it over fresh fruit.

3 cups fresh raspberries
2 tbs honey
1 tsp balsamic vinegar
1/4 tsp ground cinnamon
1 pinch of ground nutmeg

In a blender or food processor, combine all the ingredients and puree until smooth.
Pass the puree through a sieve placed over a bowl, pressing firmly on the solids with a spatula to extract all the juice. Scrape the inside of the sieve periodically to dislodge any seeds that may be plugging the holes. Keep pushing the pulp firmly through the sieve until you are left with a small number of seeds. Cover the puree and refrigerate until ready to use. Makes about 1 cup.

Serves 4.

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