Raspberry Sauce

Wow, something like that wouldn't last here..How about using it in bread or muffin recipe or as a healthier topping for pancakes or cake..Or you can just bring some over here, I would love to help you get rid of it.. I didn't get as many berries last year to freeze, or maybe it was because my son couldn't stop picking them..I hope to have a great harvest this year, but even then I don't think they would last the winter..

oh lemme see. ice cream topping..smoothies..add strawberries too and make shortcake sauce..or get some cream from the store heat it together and make some really awesome creamcycles.

Oh Modestah, I bet it would make a wonderful cobbler, or Raspberry dumplings. I am sure you probably have a recipe for a peach or cherry cobbler,dumpling just use your berries.. Oh gosh yum, I already taste it covered with a big scoop of vanilla bean ice cream!

Best way to use it up and become a success in the process make a pie. This one is one of my favorites since it requires your main ingedent. Enjoy Frozen Raspberry Pie Ingredients: 32 Chocolate Wafers 1/4Cp Powder Sugar 2TBLS Canola Oil 2TBLS Skim Milk 1TBLS Butter 3Cps Raspberries 2TBLS Lemon Juice 1/4tsp Salt 2 Large Eggs 1/2 Cp Grandulated Sugar 1/2 Tsp Cream Of Tartar Cooking: 1. Preheat Oven to 350, Spray 9-inch pie pan with non-stick cooking spray. 2. Prepare Crust. Crush wafers into a fine powder, add powder sugar, oil, milk, and butter. Mix till well blended. Then Press mixture to the bottom and the sides of 9' inch prepared pie pan. Bake for 12 minutes. Cool on a wire rack to room temperature, about an hour, press any puffed parts down back into the crust. 3. Puree Raspberries, lemon juice and salt in a blender or food processor until smooth. Strain through a fine mesh sieve into a medium mixing bowl, pressing a rubber spatula to extract the juice. Through seeds away. 4. Bring an inch of water up to a slow simmer in a large sauce pan. Combine egg whites, granulated sugar and cream of tartar in a 3qt stainless or glass bowl. Beat with an electric mixer until foamy. Set the bowl over the steaming water and continue to beat on medium speed, moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase speed to high, and continue beating over the water until very stiff and glossy, about 3 1/2 minutes more. Remove from heat and continue beating on medium speed until room tempurature. 3 to 5 minutes. 5. fold the raspberry puree into the merigue until combined. Pour the raspberry filling into the pie crust; crumble the remaining chocolate wafer over the top. Place the pie on a level surface in your freezer and freeze until solid, at least 6 hours. 6, To serve remove pie from freezer for about 10 minutes before slicing and enjoy. It may seem like a bit of work but it is so delicious, it's like a pure taste of summer.

I don't know if it would work, but when thinking, I came up with putting it into a cake mix. You could use the juices for the liquid needed and stir the "pulp" into the cake mix. This might be really good with a chocolate cake...but then what isn't good with chocolate. Top with a cream cheese like frosting. Yum...I am hungry! LOL!

Yes, you should have lots of space in your freezer. And keep organized. Yeah, I love to make homemade raspberry sauce; not syrupy. I would add mashed berries that came from harvesting. Yes, keeping your freezer organized is important for the safety.