FREEZER RASPBERRY SAUCE
This 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 spreading with sour cream and plain yogurt over waffles. In fact, no one ever asks for maple syrup anymore! -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 pints.
Number Of Ingredients 5
Steps:
- Rinse four 1-pint plastic containers and lids with boiling water. Dry thoroughly. Thoroughly crush 6 cups raspberries, 1 cup at a time, to measure exactly 3 cups; transfer to a large bowl. Stir in sugar and corn syrup; let stand 10 minutes, stirring occasionally., In a small bowl, mix liquid pectin and lemon juice. Add to raspberry mixture; stir constantly for 3 minutes to evenly distribute pectin. Stir in remaining whole raspberries., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours or until partially set. Refrigerate up to 3 weeks or freeze up to 12 months., Thaw frozen sauce in refrigerator before using.
Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein.
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Rashad Ahmed Makld
[email protected]Thank you for sharing this recipe! I can't wait to try it.
Maria Ewertz
[email protected]I'm so glad I found this recipe. I've been looking for a good raspberry sauce recipe for a long time.
Yanel
[email protected]This sauce is a keeper! I've already made it twice and I'm planning on making it again next week.
PRAKASH_FF
[email protected]Overall, I really enjoyed this raspberry sauce. It's easy to make, delicious, and versatile. I'll definitely be making it again.
Md Mahin Hossen
[email protected]This sauce is delicious, but it's a little too sweet for my taste. I think I'll try reducing the amount of sugar next time.
MA Ruhel
[email protected]I had some trouble getting the sauce to thicken. I ended up having to simmer it for a little longer than the recipe called for.
Kaitlin Tolson
[email protected]This sauce is a little tart for my taste, but I still enjoyed it. I think it would be great on ice cream or yogurt.
balal kobir
[email protected]I love the versatility of this sauce. I've used it on pancakes, waffles, ice cream, and even yogurt. It's always delicious.
Akash Rajbanc
[email protected]This sauce is a great way to use up leftover raspberries. I always have a few berries left over after I make a pie or cobbler, and this is the perfect way to use them up.
Cute Babies
[email protected]I was really impressed with how well this sauce freezes. I made a batch a few weeks ago and it's still just as delicious as the day I made it.
Frank Ndubuisi
[email protected]This recipe is so easy to follow. I'm not a very experienced cook, but I was able to make this sauce without any problems.
Md Jebun
[email protected]I love that this sauce is made with fresh raspberries. It really makes a difference in the flavor.
M Purchas
[email protected]This sauce is amazing! I used it on my pancakes this morning and it was the best pancake breakfast I've ever had.
Yusuf noor
[email protected]I've tried many raspberry sauce recipes, but this one is by far the best. It's the perfect balance of sweet and tart.
Muhammad Tayyab
[email protected]This raspberry sauce is a lifesaver! I love having it on hand for desserts, breakfast, or even just a snack. It's so easy to make and tastes delicious.