This recipe was a favorite of my Grandmother's and now it is a favorite of mine. The molasses and raspberries have a wonderfully smooth taste and the molasses is not overpowering.—Mary Muckey, Muskegon, Michigan
- 1 quart fresh raspberries
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons molasses
- Pancakes, waffles or ice cream
- In a saucepan over medium heat, combine the first four ingredients. Cook until thickened, about 5 minutes. Serve over pancakes, waffles or ice cream. Yield: 3 cups.
Originally published as Raspberry Sauce in Birds & Blooms June/July 1999, p55
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