2 cups (500 mL) fresh raspberries
¼ cup (50 mL) fresh orange juice
¼ cup (50 mL) brown sugar
2 tbsp (30 mL) or 50 turns of milled black peppercorns
Stir ingredients in a saucepan; bring to a boil.
Reduce heat and let simmer for 4 to5 minutes.
Use a whisk to break up the raspberries.
Make sauce ahead and reheat as needed.
Strain sauce to remove seeds, creating a coulis, if people are intolerant of them.