Raspberry Sauce Recipe #23462
This is wonderful served with plain cheesecake or over ice cream or whatever else appeals to you.
by bert
13 min | 5 min prep
2 cups
- 1 (10 ounce) package frozen raspberries, thawed
- 3/4 cup red currant jelly
- 1 tablespoon cornstarch
- In a medium saucepan, combine raspberries with juice, jelly and cornstarch.
- Bring to a boil over medium heat, stirring constantly.
- Cook and stir until thickened.
- Cool.
- I'm not sure of the cooking time so even though I put in 8 minutes, it may be less.
- You will know when it thickens.
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5 stars