Raspberries are a bold, tangy fruit that works well in both sweet and savory dishes. Whether you use them fresh, frozen, or ...

Stir together these ingredients in a 4-quart or larger slow cooker. Cover and cook on HIGH for 4 hours, stirring occasionally. For the full post, visit The Magical Slow Cooker. Compensation for ...

Wrap the roulade in the foil and refrigerate until chilled, at least 45 minutes or up to 5 hours. Unwrap the roulade and cut into 1-inch-thick slices. Serve with the raspberry sauce.

For the raspberry sauce, reserve 8 raspberries for decoration and soak them in a small bowl with the amaretto. Heat the remaining raspberries in a saucepan with 2 tablespoons of the orange juice.

I’ve included a delicious show-stopping sauce that you can whisk up in a few ... so it’s simply a matter of adding the berries. This will keep in the fridge for up to a week.

I suppose you could, in summer, use fresh berries, though you would lose the contrast between warm rich sauce and sharp icy fruit. Put the double cream and two tablespoons of the limoncello in a ...