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.

FRESH RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

RASPBERRY SAUCE

Steps:

• In a saucepan over medium heat add 1 1/2 cups raspberries, sugar, and water. Stir to dissolve the sugar. Heat until the mixture comes to a boil, stirring frequently.
• Reduce heat and add the vanilla.
• In a small bowl stir the cornstarch and 2 tablespoons of water.
• Add the cornstarch mixture to the saucepan of raspberries. Stir and boil over medium-low heat for 4-5 minutes or until the sauce has thickened a bit.
• Remove the pan from the heat. Add the butter and stir the butter into the sauce until the butter is completely melted.
• Let the raspberry sauce cool for 20 minutes, then add the remaining raspberries (about 1-1 1/2 cups or whatever you have left. Stir to incorporate the raspberries into the sauce.
• Serve over any and all desserts!
• Store in an airtight container in the refrigerator.

REALLY EASY AND GOOD FREEZER RASPBERRY SAUCE

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).