Raspberry Currant Sauce recipe

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Ingredients

1 (10 ounce) package frozen unsweetened raspberries, thawed
½ cup red currant jelly
1 tablespoon cold water
1 ½ teaspoons cornstarch

Nutrition Info

70.9 calories
carbohydrate: 17.7 g
cholesterol: : -
fat: : -
fiber: 0.9 g
protein: 0.5 g
saturatedFat: : -
servingSize: -
sodium: 0.6 mg
sugar: 14.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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