Raspberry Topping

Name: Raspberry Topping
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3 cups.
Ingredients: 1/4 cup sugar; 2 tablespoons quick-cooking tapioca; 2 packages (10 ounces each) frozen sweetened raspberries, thawed, divided; 1/2 cup water; 1 cinnamon stick; 1/8 teaspoon salt; Dash ground nutmeg; 1/3 cup lemon juice; 1 tablespoon butter; Ice cream of your choice

My family has enjoyed this recipe for many years. Serve the pretty sauce well-chilled over ice cream and top with whipped cream, if you like. —Marilyn J Cox, Sayre, Pennsylvania

Ingredients

1/4 cup sugar
2 tablespoons quick-cooking tapioca
2 packages (10 ounces each) frozen sweetened raspberries, thawed, divided
1/2 cup water
1 cinnamon stick
1/8 teaspoon salt
Dash ground nutmeg
1/3 cup lemon juice
1 tablespoon butter
Ice cream of your choice

Directions

In a large saucepan, combine sugar and tapioca. Add one package of raspberries; stir to coat. Let stand for 15 minutes.
Stir in the water, cinnamon stick, salt and nutmeg. Bring to a boil over medium heat, stirring occasionally. Remove from the heat. Add lemon juice and butter; stir until butter is melted. Cool for 20 minutes.
Discard cinnamon stick. Gently stir in remaining raspberries. Cover and refrigerate until chilled. Serve with ice cream.