Put the raspberries, the juice of one orange, and a bit of sugar in a saucepan. 

Cook over medium heat, stirring occasionally, until the raspberries start to break down and release their juices, about 5-7 minutes.

Remove from heat and let the mixture cool slightly.

Serve as is, or for a smooth sauce, blend and push the coulis through a fine mesh sieve to remove the seeds. 

Store in an airtight container in the refrigerator for up to one week.

Serving Ideas:

• Drizzle over crêpes or waffles.
• Serve with gelato or homemade whipped cream for an elegant dessert.
• Swirl into yogurt for breakfast, a kids' snack, or an easy third course.
• Serve over panna cotta for a special touch.
• Serve raspberry coulis over homemade ricotta — or with yogurt or fromage blanc.

Notes:

Depending on the sweetness of the raspberries, you can skip the sugar. I usually add about a teaspoon of sugar to enhance the flavor and slightly thicken the juice a bit.

Freeze summer raspberries so you can enjoy coulis all winter long.

You can also freeze the coulis itself so it's ready to thaw and serve.

Raspberries at the summer farmers' market.

Making and freezing raspberry coulis for the winter.

Serving raspberry and blueberry coulis over homemade ricotta. 

You may also like these recipes:

French Crêpes 

Blueberry Coulis over Panna Cotta

Fruit Soup