Raspberry Currant Sauce Recipe

Recipesfull introduces to you: Popular Recipes. (Raspberry Currant Sauce Recipe). 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.

Brief

Prep 10 mins

Cook: 5 mins

Additional: 30 mins

Total: 45 mins

Servings: 8

Yield: 8 servings

Raspberry Currant Sauce Recipe

Ingredients

1 (10 ounce) package frozen unsweetened raspberries

thawed

½ cup red currant jelly

1 tablespoon cold water

1 ½ teaspoons cornstarch

Side Dish

Directions

Step 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.

Step 2

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

Nutritional Information

Raspberry Currant Sauce Recipe

Servings Per Recipe:8

Calories: 70.9

% Daily Value *

Protein: 0.5g 1%

Carbohydrates: 17.7g 6%

Dietary Fiber: 0.9g 4%

Sugars: 14.6g

Vitamin A Iu: 31.9IU 1%

Vitamin C: 5.4mg 9%

Calcium: 4.7mg 1%

Iron: 0.3mg 2%

Sodium: 0.6mg

Calories From Fat: 0.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.