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.