Freezer Raspberry Sauce

• 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

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

fresh raspberries, sugar, light corn syrup, liquid fruit pectin, lemon juice, fresh raspberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268697 (may not work)