BC Raspberry Chocolate Sauce
Use this luscious sauce to fill cakes, cream puffs or thumbprint cookies; serve it over ice cream, layer it into a trifle or marble it into refrigerated cheesecakes. Drizzle it onto dessert plates to add a tasty touch of glamour. For extra flavour, stir in your favourite liqueur when filling jars. Add up to 1 tbsp. liqueur per jar.
- BC Raspberries - 4-1/2 cups, crushed
- Sugar - 7 cups, granulated
- Cocoa Powder - 3/4 cup
- Bernardin Fruit Pectin crystals - 1 pkg
- Place 5 clean - 250 ml mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes to sterilize jars. Boil snap lids 5 minutes - no longer - to soften sealing compound.
- Crush raspberries on lay at a time (if fewer seeds are desired, sieve half of crushed raspberries to remove seeds.)
- Measure 4-1/2 cus crushed berries into a large, deep stainless steel saucepan.
- Measure sugar, set aside.
- Combine cocoa and fruit pectin; whish into berries until dissolved. Stirring frequently, bring mixture to a boil. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minutes. Remove from heat.
- Ladle sauce into a hot sterilized jar to within a 1/4" of top rim (head space).
- Using a rubber spatula, remove air bubbles. (Add desired liqueur at this time; stirring to blend in). Wipe jar rim, removing any stickiness.
- Center Snap Lid on jar; apply screw band just until finger tip tight. Do Not over tighten.
- Place jar in canner. Repeat for remaining sauce
- Cover canner; return water to a boil. Process boil filled jars 5 minutes. Remove jars, Cool undisturbed for 24 hours. Check jar seals. (sealed lids curve downward.)
- Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place
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