Photo: Con Poulos
Martha Stewart Living, December 2005
- 4 cups raspberries
- 2 cups sugar
- Stir together 3 cups raspberries and the sugar in a medium saucepan. Let stand 15 minutes, stirring occasionally, until berries begin to give off their juices.
- Bring mixture to a boil over medium high heat, stirring occasionally. Skim off foam. Reduce heat; simmer, skimming foam occasionally, until slightly thickened, about 5 minutes.
- Stir in remaining raspberries; simmer just until berries break up, about 1 1/2 minutes. Let cool completely. Refrigerate until cold, at least 4 hours or overnight.
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