Source: Betty Crocker's Italian Cooking

4 cups (2 pints) raspberries (or may use 1 1/2 bags
    14 to 16 ounces frozen, without juice)
1 1/4 cups packed light brown sugar
1/2 cup brandy, amaretto or other liquor or liqueur
2 tablespoons honey
1 teaspoon vanilla extract
1/4 cup butter or margarine, softened

Preheat oven to 350 degrees F.

Place raspberries in ungreased 9-inch square baking dish. Mix remaining ingredients except butter until smooth; pour over raspberries. Dot with butter. Bake uncovered about 20 minutes or until hot and bubbly. Stir gently, scraping bottom of dish to loosen sugar and stir into sauce.

Serve warm.

Yields 8 (1/2 cup) servings.