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This recipe appeared on the Sauce Magazine blog. Click here to view the original post.

• Carefully pick over and clean the berries. Put them in a large bowl and sprinkle with sugar.

• Using forks or a potato masher, mash the berries until they are completely liquefied.

• Transfer the berries to clean jars and refrigerate at least 2 days before using. Sugared raspberries will keep up to 1 year in the refrigerator.

2 cups (about 1 pound) fresh, unblemished raspberries
2 cups granulated sugar

This article appears in Jul 1-31, 2009.

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