Raspberry Currant Sauce

Frozen raspberries and red currant jelly make a ruby-red, tangy, and delicious sauce for rice pudding, bread pudding, cheesecake, pound cake, or ice cream.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 71 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Press through a sieve to remove seeds. (Don't skip this step!) Chill before serving.