3 c. mashed fresh raspberries
3 c. sugar
1 c. light corn syrup
1 (3 oz.) pkg. liquid fruit pectin (Certo)
2 tbsp. lemon juice
4 c. whole fresh raspberries

Combine the 3 cups mashed berries, sugar, and corn syrup; stir until well mixed. Let stand 10 minutes. In small bowl, combine liquid pectin and lemon juice. Stir into fruit mixture; mix for 3 minutes. Add remaining whole berries, stirring carefully. Ladle into freezer containers; seal and let stand at room temperature for 24 hours. Store in the refrigerator up to 3 weeks or in the freezer up to 1 year. Serve over ice cream, waffles, or shortcake. Yield: 4 pints sauce.