RASPBERRY TOPPING
My family has enjoyed this recipe for many years. Serve the pretty sauce well-chilled over ice cream and top with whipped cream, if you like. -Marilyn J Cox, Sayre, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine sugar and tapioca. Add one package of raspberries; stir to coat. Let stand for 15 minutes. , Stir in the water, cinnamon stick, salt and nutmeg. Bring to a boil over medium heat, stirring occasionally. Remove from the heat. Add lemon juice and butter; stir until butter is melted. Cool for 20 minutes., Discard cinnamon stick. Gently stir in remaining raspberries. Cover and refrigerate until chilled. Serve with ice cream.
Nutrition Facts : Calories 82 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 32mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 0 protein.
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Ekakoro Gideon
[email protected]This was so easy to make and it turned out so good!
Kulsum Bibi
[email protected]This raspberry topping is amazing!
Angel Briggs
[email protected]This was really easy to make and it turned out great! I used it on my waffles and it was the perfect topping.
Ema Akter
[email protected]This raspberry topping is delicious! I used it on my pancakes and it was the perfect addition. The topping is sweet and tart, and it has a great consistency.
roheed hadi
[email protected]This was so easy to make and it turned out so good! I used it on my waffles and it was the perfect topping. The topping is sweet and tart, and it has a great consistency. I will definitely be making this again.
Sonia Saleem
[email protected]This raspberry topping is amazing! I used it on my pancakes and it was the perfect addition. The topping is sweet and tart, and it has a great consistency. I will definitely be making this again.