Freezer Raspberry Sauce - cooking recipe

Ingredients

3 c. mashed fresh raspberries
3 c. sugar
1 c. light corn syrup
1 (3 oz.) pkg. liquid fruit pectin
2 Tbsp. lemon juice
4 c. whole fresh raspberries

Preparation

Combine the mashed berries, sugar and corn syrup; stir until well mixed.
Let stand for 10 minutes.
In small bowl, combine liquid pectin and lemon juice.
Stir into fruit mixture; mix for 3 minutes.
Add remaining whole berries, stirring carefully to distribute fruit, but leave berries whole.
Ladle into 1 pint or smaller freezer containers; seal and let stand at room temperature for 24 hours.
Store in refrigerator up to 3 weeks or in the freezer for up to 1 year.
Thaw and stir before using.
Can serve over ice cream, sponge cake, shortcake or waffles.
Makes 4 pints.