Steps to Prepare Red Currant Berries

Raspberry Currant Sauce

Currants are divided into black, red and white types with many varieties to choose from.

Recipe Summary 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.

Ingredients | Red Currant Berries

1 (10 ounce) package frozen unsweetened raspberries, thawed

½ cup red currant jelly

1 tablespoon cold water

1 ½ teaspoons cornstarch

Directions

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.

Info | Red Currant Berries

prep: 10 mins cook: 5 mins additional: 30 mins total: 45 mins Servings: 8 Yield: 8 servings

TAG : Raspberry Currant Sauce

Side Dish, Sauces and Condiments Recipes, Sauce Recipes, Dessert Sauce Recipes,