Raspberry Sauce

2 ½ cups water
2 cups fresh or frozen raspberries, crushed (put through food mill or sieve to remove seeds, if desired)
2 cups of sugar
PREPARATION:

Unthaw raspberries and crush if you have fresh raspberries just crush

Mix 2 cups of water with 1 cup of sugar. Make sure the sugar has dissolved in the water. Then slowly pour in the remaining ½ cup of water.

Combine water and mash raspberries and chill for 15 minutes and serve.

CARMEL SAUCE

1 c. sugar
6 tbsp. water
2 tsp. cream of tartar
1/2 c. plus 2 tbsp. whipping cream
1/4 c. (1/2 stick) unsalted butter

Cook sugar, water and cream of tartar in saucepan over medium heat, stirring until sugar is dissolved. Increase heat to medium-high and cook without stirring until syrup turns deep golden brown, swirling pan occasionally.

Remove from heat, gradually add cream (will bubble vigorously) and stir until smooth. Add water and whisk until melted. Cool - cover and refrigerate. Reheat before serving over ice cream.