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Freezer Raspberry Sauce Recipe
Freezer Raspberry Sauce Recipe photo by Taste of Home

Freezer Raspberry Sauce Recipe

Read Reviews (4)
5 4
Publisher Photo
This 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 spreading with sour cream and plain yogurt over waffles. In fact, no one ever asks for maple syrup anymore! —Katie Koziolek, Hartland, Minnesota
TOTAL TIME: Prep: 20 min. + standing
MAKES:64 servings
TOTAL TIME: Prep: 20 min. + standing
MAKES: 64 servings

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

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.

Directions

  1. Rinse four 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.
  2. 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.
  3. 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. Refrigerate up to 3 weeks or freeze up to 12 months.
  4. Thaw frozen sauce in refrigerator before using. Yield: 4 pints.
Originally published as Freezer Raspberry Sauce in Country Woman July/August 1990, p29

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.

Reviews for Freezer Raspberry Sauce(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 14, 2013

I have been making this recipe for so many years I've lost track. It is perfect anytime a fruit sauce is required. I often add other fresh or frozen fruit to it just before serving--blueberries, strawberries, blackberries. Once you discover this recipe it will be an annual favorite way to use up all those berries.

MY REVIEW
Reviewed Jul. 24, 2013

I love this recipe. We have so many raspberries in our yard right now and am always looking for ideas. I am excited to try this sauce on the Taste of Home "Easy Morning Waffle Recipe" (which really are easy!) for our B&B guests this weekend.

MY REVIEW
Reviewed Jul. 19, 2012

This is great on everything, haven't found anyone who dosen't love this. How did you get foam with this recipe?

MY REVIEW
Reviewed Aug. 25, 2011

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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