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Freezer Raspberry Sauce
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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 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.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |