“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.” - by QuiltnDD
Ingredients
Adjust Servings
Original recipe yields 8 servings
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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 71 cal
- 4%
- Fat
- 0 g
- < 1%
- Carbs
- 17.7 g
- 6%
Based on a 2,000 calorie diet
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