Raspberry Sauce
Source of Recipe
astray.com
List of Ingredients
3 c Fresh raspberries Mashed(mash in layers as for
Jam)
3 c Sugar
1 c Light corn syrup
1 pk Liquid fruit pectin -- 3 Ounces
2 tb Lemon juice
4 c Fresh raspberries -- whole
Recipe
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 or waffles, or combined with plain yogurt.
Yield: 4 pints
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