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This actually began with a strawberry recipe. Since we've always had a large raspberry patch, I just made a " minor" modification in it. Freezer Raspberry Sauce is a great topping for ice cream, and—since it's thicker than sweetened berries—it's nice over sponge cake or shortcake, too. My family especially enjoys it spread with sour cream and plain yogurt over waffles. In fact, no one ever asks for maple syrup anymore!
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 58 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 15 g carbohydrate, 1 g fiber, trace protein.
Originally published as Freezer Raspberry Sauce in Country Woman July/August 1990, p29
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Reviewed on Aug. 25, 2011 by amloberg
leave out the corn syrup, we don't need itadd 1 pat of butter, this will almost eliminate the foan.
leave out the corn syrup, we don't need it
add 1 pat of butter, this will almost eliminate the foan.
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