FREEZER RASPBERRY SAUCE

Freezer Raspberry Sauce image

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

Time 20m

Yield 4 pints.

Number Of Ingredients 5

Ingredients

10 cups fresh raspberries, divided
3 cups sugar
1 cup light corn syrup
1 package (3 ounces) liquid fruit pectin
2 tablespoons lemon juice

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.