Raspberry Sauce Recipe

Combine the raspberries, sugar, lemon zest, juice, and cassis in a small saucepan over medium-low heat. Do not stir, just give the pan an occasional shake until the berries release their juice and get nice and bubbly. Whisk and reduce the sauce until thickened to a coating consistency. Strain the sauce through a fine-mesh sieve and press the berries through with a rubber spatula. Scrape the juice from the underside of the sieve and dispose of the seeds. Refrigerate the sauce covered for up to a week.