Freezer Raspberry Sauce Recipe

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Ingredients:

Serving

Directions:

Rinse four clean 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. Yield: 4 pints.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	47.8 Kcal (200 kJ)
Calories from fat	1.73 Kcal
		% Daily Value*
Total Fat	0.19g	0%
Sodium	3.61mg	0%
Potassium	29.68mg	1%
Total Carbs	12.21g	4%
Sugars	10.54g	42%
Dietary Fiber	1.35g	5%
Protein	0.19g	0%
Vitamin C	5.2mg	9%
Iron	0.2mg	1%
Calcium	5.6mg	1%

Amount Per 100 g
Calories	153.73 Kcal (644 kJ)
Calories from fat	5.56 Kcal
		% Daily Value*
Total Fat	0.62g	0%
Sodium	11.62mg	0%
Potassium	95.45mg	1%
Total Carbs	39.28g	4%
Sugars	33.91g	42%
Dietary Fiber	4.33g	5%
Protein	0.62g	0%
Vitamin C	16.7mg	9%
Iron	0.6mg	1%
Calcium	18mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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