Raspberry Sauce
1/4 C. sugar
2 T. quick cooking tapioca
2 (10 oz) pkg. sweetened raspberries thawed, divided
1/2 C. water
1 cinnamon stick
1/8 t. salt
dash ground nutmeg
1/3 C. lemon juice
1 T. butter
ice cream of your choice
In a large saucepan combine sugar and tapioca. Add one package of raspberries; stir to coat. Let stand for 15 minutes.
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. Discard cinnamon stick. Gently stir in remaining raspberries. Cover and refrigerate until chilled. Serve over ice cream.
Makes 3 cups.
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