Raspberry Currant Sauce
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
65
Sourness
36
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
Directions:
1
Combine the raspberries and jelly in a saucepan over medium heat and bring to a boil
2
Mix the cold water and cornstarch; stir into the raspberry mixture
3
Bring to a boil, stirring constantly; boil and stir one minute
4
Cool
5
Press through a sieve to remove seeds
6
(Don't skip this step!) Chill before serving