Raspberry Syrup

By SewingDragonfly

Ingredients

• 1 (12 oz) bag frozen, unsweetened raspberries
• 2/3 cup granulated sugar
• 1/2 cup red currant or strawberry jelly

Preparation

Step 1

Mix all the ingredients in a small, heavy saucepan and bring to a full rolling boil over moderately high heat, stirring several times.

Remove from the heat. Press through a fine strainer with the back of a wooden spoon to remove the seeds. The syrup may be served warm (it will be runny); it will thicken when chilled.

Keeps several weeks in the refrigerator.