The recipe says "Serve as a sauce for Peach Melba, ice cream or fruit or use to flavor milk shakes and sodas. Makes about 1 1/2 cups."
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- 1 pt
- fresh raspberries or 2 (10 ounce) package of frozen raspberries, thawed.
- 1/3 c
- red currant jelly
- 1/3-1/2 c
- 1 Tbsp
- cornstarch blended with 2 tablespoons water
1Puree raspberries in a blender at high speed and then strain.
2Pour puree into a saucepan, mix in jelly, sugar and cornstarch paste.
3Cook and stir over moderate heat until thickened and clear.
4Cool. Taste for sweetness. Add more sugar if necessary.