Raspberry Currant Sauce

This raspberry currant sauce recipe, made with frozen raspberries and red currant jelly, creates a tangy-sweet sauce for puddings, cakes, 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 raspberries and jelly in a medium saucepan over medium heat; bring to a boil.

Step 2

Stir water and cornstarch together in a small bowl until cornstarch is dissolved; stir into raspberry mixture. Bring to a boil, stirring constantly; boil while stirring, about 1 minute. Cool.

Step 3

Press raspberry mixture through a sieve; discard seeds. Chill before serving, about 30 minutes.