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Raspberry Sauce For Desserts

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Ingredients
  Sieved red raspberries 1 Cup (16 tbs) (Pulp And Juice)
  Currant jelly 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1⁄2 Tablespoon
  Cold water 1 Tablespoon
Directions

Combine the raspberries, jelly and sugar and bring to the boiling point in an enamel or glass saucepan.
Mix the cornstarch and cold water to a smooth paste and stir into the hot mixture, stirring constantly.
Continue cooking until thick and clear.
Strain and cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Raspberry
Interest: 
Quick

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