Raspberry Currant Sauce Best Family Recipes

April 05, 2019

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Raspberry Currant Sauce

"This sauce is generally served with Finnish or Danish rice pudding. When I made this with Finnish rice pudding, my husband said I should forget about the pudding, however begged that I hold making the raspberry currant sauce on a regular basis! It also can be made with sparkling raspberries or cranberries, sparkling or frozen. Serve on vanilla ice cream, pound cake, or over sparkling berries."

Ingredients :

1 (10 ounce) package deal frozen unsweetened raspberries, thawed
1/2 cup crimson currant jelly
1 tablespoon cold water
1 half of teaspoons cornstarch

Instructions :

Prep : 10M	Cook : 8M	Ready in : 45M

Combine the raspberries and jelly in a saucepan over medium warmness and produce to a boil. Mix the cold water and cornstarch; stir into the raspberry aggregate. Bring to a boil, stirring constantly; boil and stir one minute. Cool.
Press thru a sieve to eliminate seeds. (Don't pass this step!) Chill before serving.

Notes :

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