Freezer Raspberry Sauce


August 14, 2015

Try this on your favorite cake or ice cream


3 cups mashed fresh raspberries

3 cups sugar

1 cup light corn syrup

1 package (3 ounces) liquid fruit pectin

2 Tbsp. lemon juice

4 cups whole fresh raspberries


1Combine the 3 cups of mashed berries, sugar, and corn syrup; stir until well mixed.

2Let stand for 10 minutes. In small bowl.

3Combine liquid pectin and lemon juice.

4Stir into fruit mixture; mix for 3 minutes to distribute pectin evenly.

5Add remaining whole berries, stirring carefully to distribute fruit but leave berries whole. Ladle into 1-pint freezer containers

6seal and let stand at room temperature for 24 hours or until partly set.

7Store in refrigerator up to 3 weeks or in the freezer for up to 1 year.

8Thaw and stir before using.

9Serve over ice cream, sponge cake, shortcake, or waffles, or combine with plain yogurt.

10Yield: 4 pints sauce.