Freezer Raspberry Sauce Recipe

By lorik

Ingredients

• 3 cups mashed fresh raspberries (mash in layers as for jam)
• 3 cups sugar
• 1 cup light corn syrup
• 1 package (3 ounces) liquid fruit pectin
• 2 tablespoons lemon juice
• 4 cups whole fresh raspberries

Details

Servings 4
Preparation time 20mins

Preparation

Step 1

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, waffles or combine with plain yogurt. Yield: 4 pints sauce.

1 serving (2 tablespoons) equals 58 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 15 g carbohydrate, 1 g fiber, trace protein.