Printable | Taste of Home

Freezer Raspberry Sauce

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

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

Printed from tasteofhome.com May 17, 2008

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Freezer Raspberry Sauce cont.

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.