Over the holidays I made Ina's recipe for Raspberry sauce but I didn't have the liqueur it called for. It was good even without it.
Here is the link for you.
http://www.food.com/recipe/barefoot-contessas-raspberry-sauce-236638

One of my favorite uses for raspberry liquor is in fresh raspberry sauce over fresh strawberries (not a good option this time of year for our region). The liquor will not spoil if you save it until the fresh fruit is in season.

Yes, the liqueur will keep. :) If you want to get rid of it, however, odd fruit flavored brandies and liqueurs go well in sangrias. You can also make a hard sauce for a pudding, but it's probably sweet, so add minimal sugar. You can macerate "woody" Winter fruit in it. Use it for for the filling of cordial candies. Water it down and soak a cake in it, then add some full strength to the frosting/glaze. Marinate chicken in it, then roast with celery and peppers. Add it to a quick jam instead of sugar. Make up a layered cocktail. Add it to the braising liquid for short ribs. Make a barbecue sauce with it. Put a drop into steamed carrots to glaze them. Add some to the water when making rice. Add spices, coat hard nuts like almonds, and toast.

The easier question is what NOT to do with raspberry liqueur. I wouldn't put it in fried chicken batter, though if you like glazed fried chicken you could put it in the glaze. I can't think of any way to use it nicely with cottage cheese. Actually, I don't think it would be that great with hard cheeses either, though you could make a dish with both in that could be good. Tofu? Maybe not a good match, but if you toasted the tofu to practically crunchy and drizzled with the liqueur? Probably awful, potentially brilliant (grilled seitan would be better with it).

Poach peaches or pears in it. Mix with something sticky to make granola bars... Anything not too sweet... Avoid cheese... :)

Edit: On second thought, it would be okay mixed in, instead of wine, in things like fondue or cheese balls...

This post was edited by plllog on Sun, Jan 4, 15 at 15:17

My son recently made two cheesecakes with it - the first was a white chocolate cheesecake with raspberry mousse (he said he got the recipe from the Taste of Home website). Then his brownie bottom cheesecake was so good, he decided to combine the recipes to make a brownie bottom cheesecake with raspberry mousse - excellent!

warm it up and pour some over vanilla ice cream.

Spike some ginger ale or seltzer with it. Make jello shots or fruity mixed drinks. Raspberry lemonade. Mulled wine. Use it in marinades, glazes, poaching liquids. Bake with it, using it in place of vanilla.

I use it to make cranberry sauce. Sub the raspberry liqueur for the water. Last Thanksgiving (2014) I didn't have raspberry schnapps or liqueur so I used Triple Sec for the cranberry sauce; worked fine.

I have some in my liquor that someone left. I think they were adding it to hard cider.

I think Elba's idea for cheesecake sounds yummy.

Below is a link to a list of recipes using raspberry liqueur. Some are drinks, some are food. Scroll through and see if anything piques your interest.

Here is a link that might be useful: Raspberry Liqueur recipes

Thank you! Lots of ideas. I'll post back what I end up doing. No way I'm using this all this up today.

Edited to add, I can't believe all the things you can do with it!

This post was edited by debrak2008 on Sun, Jan 4, 15 at 16:45

Super yum in hot chocolate! Great in jam. Good in fruit sauce, which you can serve over pancakes, cake or ice cream.

Drink it while you eat your waffles
send it to me ;)
Put a splash of it with a glass of white wine (kir) ot champagne (kir royale)

I heated some of it and poured it over my waffles along with maple syrup. I like it, my family does not. I will try some of the ideas posted.

Thanks again!

I would use a few drops of the liqueur to make Kir or Kir Royale, white wine or champagne with a few drops of your liqueur , great taste and pretty color !!!

Try adding a little when you make creme brulee. In fact, any liquer is excellent in creme brulee..

I make a chocolate mousse with Frangelico. I imagine the raspberry liqueur would be an excellent sub.

1. Baste a cake with it.

2. Mix some with cream and club soda for an "adult" Italian soda.

3. I would pour it straight over cheesecake, buttermilk panna cotta, etc.

I really like the hot chocolate idea above, I may have try that myself.

Start the day right. Put some in your breakfast smoothie.

Drizzle some in a trifle.