[title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Microwave Raspberry Sauce [/title][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][fusion_text]Week of July 13th – July 17th, 2015
12 oz. (approx. 3 cups) fresh or frozen raspberries, divided
3/4 cup packed brown sugar
2 tablespoons fresh lemon juice (1 lemon should yield enough juice)
Directions
In 2 quart microwave-safe bowl, stir together 2 cups of the raspberries, brown sugar and lemon juice. (Don’t use a smaller bowl or the mixture may overflow as it cooks.) Microwave uncovered at full power for 8 minutes total, stopping and stirring after 4 minutes. Remove from microwave and stir remaining raspberries into hot mixture just until combined. Cool at room temperature, uncovered, for 30 minutes; sauce will thicken some as it cools. Cover and store in refrigerator. Keeps for at least 1 week.
Serve over ice cream, cheesecake, angel food cake, pancakes, waffles or toast.
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