 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
Use this as a topping for my Ham'n Cheese Supper Bread or as a topping for vanilla ice cream. Ingredients:
18 ounces fresh raspberries or 18 ounces frozen raspberries |
5 tablespoons red currant jelly |
2 tablespoons cornstarch |
1 lemon, juice of |
18 ounces fresh strawberries |
Directions:
1. Put the raspberries in a pan, add the jelly and stir over a low heat until the fruits are softened, the juices run and the jelly has melted.
2. Blend the cornflour with 2 TBSP of cold water until smooth and add to the fruit mixture.
3. Stir until the mixture has thickened and boiled, then remove from the heat.
4. Sieve and discard the raspberry pips.
5. Add the lemon juice and let the sauce cool.
6. To serve, add the strawberries sliced lengthwise in quarters.
|
|