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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Raspberry sauce over Almond Melba Ice Cream Torte Ingredients:
1 (8 ounce) package frozen raspberries |
1/2 cup red currant jelly |
1 1/2 teaspoons cornstarch |
1 tablespoon cold water |
Directions:
1. Thaw and sieve frozen raspberries (discard seeds). Stir in red currant jelly. Bring to a boil. Stir in cornstarch and cold water. Simmer a minute or two until thickened. Cool. Store in refrigerator.
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