Put up the fresh flavours of raspberries and peaches in this sweet sauce to enjoy all year long over ice cream or cake.
- Portion size 2 servings
- Credits : Canadian Living Magazine: July 2004
- 4 cups raspberries
- 2 cups granulated sugar
- 1/4 cup corn syrup
- 1/2 teaspoon grated lemon rind
- 1/4 cup lemon juice
- 6 cups chopped peeled peaches (about 6, or 2 lb/1 kg)
- 1/4 cup raspberry liqueur
- 1/4 cup framboise
In food processor, purée raspberries; press through fine sieve set over large saucepan. Discard seeds.
Add sugar, 1-1/4 cups (300 mL) water, corn syrup and lemon rind and juice. Bring to boil over medium-high heat; boil, stirring, for 2 minutes. Add peaches; return to boil. Reduce heat to medium and cook, stirring often, until thickened, about 15 minutes. Stir in raspberry liqueur.
Pour into eight 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and clean bands. Process in boiling water canner for 10 minutes; transfer to rack to let cool. Store in cool dark place for up to 1 year.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 1 mg
- Protein 0 g
- Calories 18.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 4 g
- Vitamin C 2.0