Freezer raspberry sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Fresh raspberries |
| Mashed(mash in layers as for | ||
| Jam) | ||
| 3 | cups | Sugar |
| 1 | cup | Light corn syrup |
| 1 | pack | Liquid fruit pectin -- 3 |
| Ounces | ||
| 2 | tablespoons | Lemon juice |
| 4 | cups | Fresh raspberries -- whole |
Directions
Combine the 3 cups berries, sugar and corn syrup; stir until well mixed. Let stand 10 minutes. In small bowl, combine liquid pectin and lemon juice. Stir into fruit mixture; mix for 3 minutes to distribute pectin evenly. Add remaining whole berries, stirring carefully to distribute fruit but leave berries whole. Ladle into 1-pint freezer containers; seal and let stand at room temperature for 24 hours or until partially set. Store in refrigerator up to 3 weeks or in the freezer for up to 1 year. Thaw and stir before using. Serve over ice cream, sponge cake, shortcake or waffles, or combined with plain yogurt. Yield: 4 pints uce.
Recipe By : Country Woman