Freezer raspberry sauce

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Recipe by: jeana

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Fresh raspberries 1 pk Liquid fruit pectin -- 3
Mashed(mash in layers as for Ounces
Jam) 2 tb Lemon juice
3 c Sugar 4 c Fresh raspberries -- whole
1 c Light corn syrup

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 uce.

Recipe By : Country Woman