Raspberry Currant Sauce

4 ingredients
2 steps

Ingredients

  • 1 (10 ounce) package frozen unsweetened raspberries, thawed
  • 1/2 cup red currant jelly
  • 1 tablespoon cold water
  • 1 1/2 teaspoons cornstarch

Directions

  1. 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.
  2. 2
    Press through a sieve to remove seeds. (Don't skip this step!) Chill before serving.

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