Really Easy And Good Freezer Raspberry Sauce Recipes

FREEZER RASPBERRY SAUCE

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.

RASPBERRY DESSERT SAUCE

Steps:

• Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.) Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.
• Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and-if desired for a richer flavor-stir in vanilla extract.
• Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.
• Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
• Cover and store for up to 1 week in the refrigerator.

EASY RASPBERRY SAUCE

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.