Recipe From: Ruthanne Hassing
Notes: Use with Norwegian Rice Pudding
Ingredients
1 12oz bag frozen raspberries, completely thawed
3/4 cup sugar
2 tsp fresh lemon juice
1 cup fresh raspberries (opt)
Instructions
Puree berries in blender. Push mixture through a large strainer with the back of a spoon into a small saucepan, discarding solids left in the strainer. Stir in sugar and lemon juice. Cook over medium-low heat until mixtures comes to a slow boil. Boil slowly for 3 minutes, stirring constantly. Remove from heat and cool. Serve at room temperature or chilled. Stir in fresh berries just before serving.
Yield: 1 1/2 cups.
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