Freezer Raspberry Sauce

By Judycakes

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

Preparation

Step 1

In a large bowl, combine mashed berries, sugar and corn syrup. Let stand for 10 minutes. In small bowl, combine liquid pectin and lemon juice. Stir into fruit mixture for 3 minutes to distribute pectin evenly. Stir in whole berries.

Transfer to 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 freeze for up to 1 year. Thaw and stir before using. Serve over ice cream, sponge cake, shortcake, waffles or plain yogurt.