Raspberry sauce #3

Yield: 4 Servings

Measure Ingredient
1 pack (10-oz) frozen raspberries
½ cup Currant jelly
1 tablespoon Water
1½ teaspoon Cornstarch

From: hz225wu@... (Micaela Pantke) (COLLECTION) Date: Thu, 19 Aug 93 10:31:32 +0200 From: arielle@... (Stephanie da Silva) Thaw raspberries; heat with jelly to boiling. Combine water and cornstarch; stir into raspberry mixture. Heat to boiling; continue to boil and stir 1 minute. Cool sauce. Press through sieve to remove seeds before serving, if desired.



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