Freezer Raspberry Sauce

CategoryDifficultyBeginner

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
1

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

2

Let stand for 10 minutes. In small bowl.

3

Combine liquid pectin and lemon juice.

4

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

5

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

6

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

7

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

8

Thaw and stir before using.

9

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

10

Yield: 4 pints sauce.

Ingredients

 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

Directions

1

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

2

Let stand for 10 minutes. In small bowl.

3

Combine liquid pectin and lemon juice.

4

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

5

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

6

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

7

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

8

Thaw and stir before using.

9

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

10

Yield: 4 pints sauce.

Freezer Raspberry Sauce