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Raspberry Topping

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Total Time
Prep: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Marilyn Cox, Sayre, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

My family has enjoyed this recipe for many years. Serve the pretty sauce well-chilled over ice cream and top with whipped cream, if you like. —Marilyn J Cox, Sayre, Pennsylvania

Test Kitchen Approved

Raspberry Topping

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Yield: 3 cups
Prep: 10 min
Cook: 5 min
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Ingredients

  • 1/4 cup sugar
  • 2 tablespoons quick-cooking tapioca
  • 2 packages (10 ounces each) frozen sweetened raspberries, thawed, divided
  • 1/2 cup water
  • 1 cinnamon stick
  • 1/8 teaspoon salt
  • Dash ground nutmeg
  • 1/3 cup lemon juice
  • 1 tablespoon butter
  • Ice cream of your choice
Text Ingredients

Directions

  1. In a large saucepan, combine sugar and tapioca. Add one package of raspberries; stir to coat. Let stand for 15 minutes.
  2. Stir in the water, cinnamon stick, salt and nutmeg. Bring to a boil over medium heat, stirring occasionally. Remove from the heat. Add lemon juice and butter; stir until butter is melted. Cool for 20 minutes.
  3. Discard cinnamon stick. Gently stir in remaining raspberries. Cover and refrigerate until chilled. Serve with ice cream.

Nutrition Facts

1/4 cup: 82 calories, 1g fat (1g saturated fat), 3mg cholesterol, 32mg sodium, 19g carbohydrate (15g sugars, 2g fiber), 0 protein.
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