Popular - Side Dish
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.
Prep 10 mins Cook: 5 mins Additional: 30 mins Total: 45 mins Servings: 8 Yield: 8 servings
Raspberry Currant Sauce
1 (10 ounce) package frozen unsweetened raspberries thawed
½ cup red currant jelly
1 tablespoon cold water
1 ½ teaspoons cornstarch
Side Dish 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.
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.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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