Freezer Raspberry Sauce

By TrayH

Freezer Raspberry Sauce is a great topping for ice cream, and, since it's thicker than sweetened berries, it's nice over sponge cake or shortcake, too. My family especially enjoys it spread with sour cream and plain yogurt over waffles. In fact, no one ever asks for maple syrup anymore!

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

Adapted from tasteofhome.com

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.

* Yield: 4 pints.