Freezer Raspberry Sauce
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!
SERVINGS
|
64
|
CATEGORY
|
Dessert
|
METHOD
|
Unprocessed
|
PREP |
20 min. |
TOTAL
|
20 min.
|
INGREDIENTS
- 3 cups mashed fresh raspberries (mash in layers as for jam)
- 3 cups sugar
- 1 cup light corn syrup
- 1 package (3 ounces) liquid fruit pectin
- 2 tablespoons lemon juice
- 4 cups whole fresh raspberries
DIRECTIONS
Combine the 3 cups berries, sugar and corn syrup; stir until well mixed. Let stand 10 minutes. In small bowl, combine liquid pectin and lemon juice. Stir into fruit mixture; mix for 3 minutes to distribute pectin evenly. Add remaining whole berries, stirring carefully to distribute fruit but leave berries whole. Ladle into 1-pint freezer containers; seal and let stand at room temperature for 24 hours or until partially set. Store in refrigerator up to 3 weeks or in the freezer for up to 1 year. Thaw and stir before using. Serve over ice cream, sponge cake, shortcake, waffles or combine with plain yogurt. Yield: 4 pints sauce.