This recipe for Raspberry Sauce, by Joan Woods Calder, is from Calder Cuisine,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 12 oz. bags frozen raspberries 1 c. sugar 3 T. fresh lemon juice 2 T. water
Place 1/2 the sugar, all the liquid, and the frozen berries in a blender. Puree until well blended. Add the remaining sugar and blend until dissolved. Strain well with a small-holed strainer. Refrigerate. Sauce will keep about one week. Add a small amount of water if sauce is too thick.
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