Thaw raspberries without heating them. Drain and reserve the juice.
Puree the raspberries in a food processor or blender. Pass the puree through a strainer to remove the seeds. Add some or all of the reserved juice to the puree, depending on how thin you would like it to be. Taste and sweeten, if desired. Refrigerate until needed. Sauce may be prepared and refrigerated up to 3 days in advance, or frozen for 6 months or longer. Never heat the sauce, even to thaw it.
To serve, spoon onto plate next to dessert.
From the Dinner Co-op