Raspberry Sauce

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 4lb/2 kg raspberries
  • 1 pint/500 ml cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon mustard
  • 1/2 teaspoon ground mixed spice
  • 12 oz/350g sugar

Method

Put ripe fruit into a pan with vinegar and simmer for 15 minutes. Strain through a sieve, pressing out the juice, and return liquid to pan. Add the salt, mustard and spice, and simmer for 30 minutes. Strain again through a sieve and stir in the sugar. Simmer for 30 minutes, put into hot bottles and seal. Sterilize for 30 minutes in a water bath.

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