Raspberry Currant Sauce

Ingredients

• Servings: 8
• 1 (10 ounce) package frozen unsweetened raspberries, thawed
• 1/2 cup red currant jelly
• 1 tablespoon cold water
• 1 1/2 teaspoons cornstarch

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 45 mins


• 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.
• press through a sieve to remove seeds. (don't skip this step!) chill before serving.