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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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. âMarilyn J Cox, Sayre, Pennsylvania Ingredients:
1/4 cup sugar |
2 tablespoons quick-cooking tapioca |
2 packages (10 ounces each) frozen sweetened raspberries, thawed, divided |
1/2 cup water |
1 cinnamon stick |
1/8 teaspoon salt |
dash ground nutmeg |
1/3 cup lemon juice |
1 tablespoon butter |
ice cream of your choice |
Directions:
1. In a large saucepan, combine sugar and tapioca. Add one package of raspberries; stir to coat. Let stand for 15 minutes.
2. 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.
3. Discard cinnamon stick. Gently stir in remaining raspberries. Cover and refrigerate until chilled. Serve with ice cream. Yield: 3 cups.
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