Freezer Raspberry Sauce
Total TimePrep: 20 min. + standing
- 10 cups fresh raspberries, divided
- 3 cups sugar
- 1 cup light corn syrup
- 1 package (3 ounces) liquid fruit pectin
- 2 tablespoons lemon juice
- 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.
- 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. Refrigerate up to 3 weeks or freeze up to 12 months.
- Thaw frozen sauce in refrigerator before using.
Nutrition Facts2 tablespoons: 58 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 15g carbohydrate (12g sugars, 1g fiber), 0 protein.
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.
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.
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?
Aug 25, 2011
leave out the corn syrup, we don't need itadd 1 pat of butter, this will almost eliminate the foan.
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