Instructions:

Raspberry-Orange Sauce

Great served with pound cake and additional fruit.

2 cups fresh or frozen raspberries, thawed
3/4 cup sifted confectioners' sugar
1/4 cup Cointreau
1 tablespoon frozen orange juice concentrate, thawed

Place raspberries in container of electric blender or food processor; process until smooth. Add confectioners' sugar and remaining ingredients; process until blended. Pour through a wire mesh strainer; press mixture with back of spoon against sides of strainer to squeeze out liquid. Discard seeds.