Raspberry Sauce

Raspberry Sauce

Servings: 8 Cook Time: 30-35 minutes


2 Cups Light Corn Syrup (Or 2 cups white sugar, 1 cup water boiled until a thick syrup forms)

2 Cups Raspberries

1 Tsp Cook's Pure Raspberry Extract

  1. In a medium saucepan, heat corn syrup until boiling.
  2. Add 1/3 of the raspberries into the pan and boil for 5 minutes. Remove the berries from the pan. Repeat 2 more times until all of the berries have been boiled and the sauce is bright red.
  3. Remove the pan from the heat. Return the berries back to the pan, then sieve the sauce, pressing the berries through the sieve.
  4. Let cool until room temperature and then refrigerate until use.