Raspberry Sauce from The Complete Book of Home Preserving by Mary Norwak
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 minute...
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Cooking tools:
- Canning pot
- Fine-mesh sieve
- Bottle
- Saucepan
- Stove
- Spoon
Ingredients
- 1 teaspoon mustard
- 1 teaspoon salt
- 12 oz/350g sugar
- 1/2 teaspoon ground mixed spice
- 1 pint/500 ml cider vinegar
- 4lb/2 kg raspberries
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