Add the raspberries, sugar and water to a sauce pan over medium heat. Break up the raspberries by mashing them up against the side of the pan with a wooden spoon. Continue to press them against the side until they resemble a lumpy sauce. Add the raspberry preserves and stir until the preserves have melted into the sauce.

Reduce the heat to low and simmer for a few minutes, stirring occasionally. Add Grand Marnier, cook for a minute and remove from heat.

Strain the sauce for best consistency. Using a rubber spatula, press the fruit against the strainer to push the pulp through until you have pushed all the pulp through.

Rinse the spatula to remove any seeds and scrape the bottom of the strainer to remove the pulp that has collected at the bottom of the strainer. Add the pulp to the sauce. Stir well to combine.

Allow to cool at room temperature. You can refrigerate up to a week and freeze up to a month. Just thaw overnight in the refrigerator before serving.

Makes about 1½ cups.