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Recipe Tags: Lactose 15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Low Protein Healthy 5 Ingredients Or Less Sauces Condiments Etc Fruit Australian Easy Beginner Cook Potluck Dinner Party Low Fat Food Processor Blender Stove Top Dietary Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Egg Free Healthy 2 Sweet Sauces Free Of Something Low In Something Berries Raspberries Citrus Lemon Brunch Taste Mood Sweet To Go Equipment Small Appliance 3 Steps Or Less

Raspberry Toffee Sauce

A quick to make sauce, which can be served warm or cold, and drizzled over icecream, tarts, cakes, pancakes or aussie recipe #122581; if you were making this raspberry sauce, you would only need to make the pikelets from the pikelet recipe. this sauce will keep in the fridge for at least a week, but i really can't see it lasting that long! i found this recipe in the colour magazine supplement in yesterday's 'the sunday age', a melbourne newspaper and i'm posting it for the 2005 zaar world tour.

Steps

Place the sugar in a heavy-based saucepan and add a little water to just moisten the sugar.
Stir over a low heat until the sugar is dissolved , then bring the mixture to the boil over a low heat and boil until it is a pale golden colour.
Place the frozen raspberries in a food processor and , with the motor still running , drizzle in the hot sugar mixture , and process until smooth.
Add the lemon juice and process briefly , and strain if desired.
And serve warm or cold.

Ingredients

caster sugar, frozen raspberries, lemon, juice of