Freezer Raspberry Sauce Recipe

Freezer Raspberry Sauce Recipe photo by Taste of Home

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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! —Katie Koziolek, Hartland, Minnesota

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Freezer Raspberry Sauce Recipe

Prep: 20 min. + standing

Yield: 64 Servings

20 20

Ingredients

10 cups fresh raspberries, divided
3 cups sugar
1 cup light corn syrup
1 package (3 ounces) liquid fruit pectin
2 tablespoons lemon juice

Directions

Rinse four clean 1-pint plastic containers and lids with boiling water. Dry thoroughly. Thoroughly crush 6 cups raspberries, 1 cup at a time, to measure exactly 3 cups; transfer to a large bowl. Stir in sugar and corn syrup; let stand 10 minutes, stirring occasionally.
In a small bowl, mix liquid pectin and lemon juice. Add to raspberry mixture; stir constantly for 3 minutes to evenly distribute pectin. Stir in remaining whole raspberries.
Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours or until partially set.
Sauce is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months.
Thaw frozen sauce in refrigerator before using. Yield: 8 cups.

Nutritional Facts 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