1 cup white sugar
1/2 cup grated raspberries
1/2 cup raspberry preserves
1 tablespoon distilled white vinegar
1 egg
1 1/2 teaspoons lemon juice
In a small bowl, combine sugar, raspberries and raspberry preserves.
Heat egg in a medium saucepan until pasteured. Remove from heat and stir in lemon juice. Let stand 30 to 45 minutes.
Pour mixture into baking dish. Cover with foil and place into oven.
Bake 40 to 60 minutes, or until knife inserted in middle comes out clean. Cool 10 minutes before serving.
⭐ ⭐ ⭐