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
Total TimePrep/Total Time: 20 min.
- 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.
Nutrition Facts2 tablespoons: 49 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 0 protein.
Originally published as Raspberry Sauce in Birds & Blooms June/July 1999