Raspberry Currant Sauce Recipe - Allrecipes.com
  • READY IN 45 mins

Raspberry Currant Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    5 mins
  • READY IN

    45 mins

Directions

  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.
  2. Press through a sieve to remove seeds. (Don't skip this step!) Chill before serving.
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Nutrition

  • Calories
  • 71 kcal
  • 4%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

QuiltnDD
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