Raspberry Peach Sauce
Raspberry Peach Sauce - a classic summer combination of peaches and raspberries made into a gorgeous sauce that will brighten any dish. From dessert to breakfast you will want to pour this sauce on it all.
- 18 ounces frozen raspberries
- 16 ounces frozen peaches
- 3-4 tablespoons white granulated sugar
- 1 tablespoon honey
- 2 teaspoons corn starch
- 1/4 cup water
Combine everything in large pot and stir to coat the fruit in the sugar and cornstarch.
Turn heat to medium-high and bring to a low boil. Then reduce heat to medium and cook for 10 minutes.
Remove from heat and pour into the jar you want to store in, or jar you want to serve it from.
Set at room temp for 10-15 minutes to cool off and let it thicken a bit.
Use immediately or cool until room temp, add lid and store in the refrigerator until ready to use.
If you store in the refrigerator you will want to reheat the syrup to a lukewarm so that it pours nicely.
Calories: 660kcal | Carbohydrates: 161g | Protein: 10g | Fat: 4g | Sodium: 9mg | Potassium: 1632mg | Fiber: 39g | Sugar: 113g | Vitamin A: 1645IU | Vitamin C: 163.6mg | Calcium: 155mg | Iron: 4.7mg