To celebrate I made a quick angel food cake and served it with a smorgasbord of toppings to choose from. My new Raspberry sauce, fresh raspberries, melted chocolate, whipped cream ( or in this case cool whip), and some passionfruit pulp from my secret stash of imported goodies from Australia.
2 cups of frozen raspberries
6 tablespoons of white chocolate liqueur
4 tablespoons blue agave sweetener ( you can use regular sugar, to taste)
Put everything in a saucepan, stirring over medium heat until bubbly. Thicken with cornstarch or, if you're not in a hurry, just let it slowly reduce until you get it to the consistency you like.
Today, even with a hangover I managed to can some mango passion fruit sauce for eating with ice cream mmmmmmmmmmmmmmmmm.
And, after many requests I have also pumped out a few batches of red onion jelly.
If you're in my neck of the woods, I'm thinking of selling at the farmer's market, let me know if anyone wants any home made preserves.
Thinking about the lovely sand in Sicamous and sunbaking all weekend, time to get packing!!