Frozen raspberries puree with a hot maple-crystal syrup, then the thick mixture presses slowly through a fine mesh strainer, emerging as a smooth, seedless sauce spiked with grand marnier.
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Combine maple crystals and water in a pot and stir until dissolved.
Combine frozen raspberries and hot syrup in a food processor. Pulse a few times till pureed.
Pour puree through a fine mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted. This will take several minutes as the mixture will be thick.
Discard the seeds. Add the liqueur, if using, and stir to combine.
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