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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This sauce is usually served with Finnish or Danish rice pudding. When I made this with Finnish rice pudding, my husband said I could forget the pudding, but begged that I keep making the raspberry currant sauce on a regular basis! It can also be made with fresh raspberries or cranberries, fresh or frozen. Serve on vanilla ice cream, pound cake, or over fresh berries. Ingredients:
1 (10 ounce) package frozen unsweetened raspberries, thawed |
1/2 cup red currant jelly |
1 tablespoon cold water |
1 1/2 teaspoons cornstarch |
Directions:
1. Combine the raspberries and jelly in a saucepan over medium heat and bring to a boil. Mix the cold water and cornstarch; stir into the raspberry mixture. Bring to a boil, stirring constantly; boil and stir one minute. Cool.
2. Press through a sieve to remove seeds. (Don't skip this step!) Chill before serving.
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