Freezer Raspberry Sauce Recipes

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

Categories Desserts

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.

REALLY EASY AND GOOD FREEZER RASPBERRY SAUCE

Really Easy and Good Freezer Raspberry Sauce image

Perfect to have handy in your freezer for thousands of uses, like sponge cake, shortcake, pancakes, waffles or even ice cream. While raspberries are in season, take advantage of making this and freezing. There is no cooking at all with this recipe, and can also be stored up to 3 weeks in the refrigerator. If you plan on doubling the recipe, prepare in two separate bowls. Make sure to purchase liquid pectin only for this. If freezing, thaw and stir before using.

Provided by Kittencalrecipezazz

Categories Raspberries

Time P1D

Yield 4 pints

Number Of Ingredients 6

Ingredients

3 1/2 cups fresh raspberries (mash as for jam)
3 cups sugar
1 cup light corn syrup
1 (3 ounce) package liquid fruit pectin
2 tablespoons fresh lemon juice
3 1/2 cups whole fresh raspberries

Steps:

Combine 3-1/2 cups MASHED berries, sugar and corn syrup; stir until well mixed.
Let stand at room temperature for 10 minutes.
In a small bowl, combine liquid pectin and lemon juice; stir into the fruit mixture and stir for 3 minutes (making sure that the pectin is mixed in completely).
Add in remaining WHOLE berries, stirring carefully not to break too much, but make certain that the berries are coated with the berry/pectin mixture.
Ladle into 1-pint freezer containers; seal and let stand room temperature for 24 hours, or until partially set.
**NOTE** you can also store in the refrigerator for up to 2 weeks (after the 24 hours of counter time).

Nutrition Facts : Calories 937.9, Fat 1.6, Sodium 55.1, Carbohydrate 242.2, Fiber 14.5, Sugar 182.4, Protein 2.6

EASY RASPBERRY SAUCE

Easy Raspberry Sauce image

Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 cups.

Number Of Ingredients 4

Ingredients

2 cups fresh or frozen raspberries
1-3/4 cups plus 1 tablespoon water, divided
1/3 cup sugar
2 tablespoons cornstarch

Steps:

In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.

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