Select fragrant, plump, intensely colored berries. Choose raspberries without hulls. Discard any with mold or bruises. To store, lay a paper towel on a baking sheet; place unwashed berries in a single layer. Cover with another towel and refrigerated for up to 3 days. Or, freeze for an hour on baking sheet, then place in a container and freeze for up to 9 months.
Raspberries should be washed right before use. To make raspberry sauce, puree fresh or frozen berries. Push through a sieve ti remove seeds. Add 1 tablespoon each of confectioner's sugar and Grand Marnier or orange juice.