There are 2 ingredients necessary:
1 cup Frozen raspberries
1/3 cup sugar
Makes approx 1/2 cup - 3/4 cup depending on how much you reduce.
The less you reduce, the saucier the spread.
Pour the berries and the sugar into a medium sized pot. Heat on low until the juices start appearing from the berries. Turn the heat to medium and boil for 5-8 minutes. Stir and watch the consistency carefully. I cooked mine a tad longer today, so much thicker in its final form.
Perfect for breakfast pancakes, breads, whatever you like.
Keep in the fridge for 7-10 days if it lasts that long:)
Give this recipe a go, let me know if you like it.
Enjoy!
