SAUCE # 1. Put berries in the food processor and crush. Strain to remove seeds. Mix puree with water or juice and sugar. Bring to the boiling point and simmer gently for 5 minutes. Remove from heat. Flavor with a few drops of almond, vanilla, orange or lemon extract. Chill before serving.

SUGAR SYRUP: Put in a saucepan 2 cups of water and 2 cups of sugar. Stir while heating to a boil and then boil for 5 minutes. Chill. Store in a covered jar in the refrigerator.

Sauce # 2. Prepare berries as in # 1 and after straining, combine with sugar syrup. The sauce should be of a rich, creamy consistancy. Complete by stirring in the liqueur.

SAUCE # 3. Mix sugar, cornstarch in a saucepan. Add liquid and stir. Cook over low heat until mixture thickens.( Add a little more water if a thinner sauce is desired). Add berries or berry puree and reheat stirring constantly. Simmer 5 to 10 minutes or until sauce looks right. Flavor, cool and refrigerate. Use over icecream or cheesecake glaze.