Raspberry Currant Sauce

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.

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

Ingredients

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

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.