Raspberry sauce for popsicles and ice cream

Stormy Stewart


Serve over ice cream, include in Popsicle, pound cake or angel food cake.

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1 pkg
frozen raspberries (10 oz)
1 1/2 tsp
corn starch
1/2 c
red currant jelly

Directions Step-By-Step

Thaw and crush raspberries. Combine with cornstarch. Add red currant jelly and bring to boil. Cook and stir until mixture is clear and thickens slightly. Strain and chill.

About this Recipe

Course/Dish: Fruit Sauces
Other Tags: Quick & Easy, For Kids, Healthy