Raspberry Currant Sauce

2
Raspberry Currant Sauce
Preparation10mCook Time05mReady In45mServings8Calories71
Ingredients

1 (10 ounce) package frozen unsweetened raspberries, thawed

1/2 cup red currant jelly

1 tablespoon cold water

1 1/2 teaspoons cornstarch

Steps

1Combine 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.

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

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