Chef Administrator Staff member Feb 10, 2008 #1 1 10-ounce package frozen raspberries (thawed) 1/2 cup red currant jelly 1 tablespoon corn starch Servings: 14 Combine raspberries, jelly, and cornstarch in saucepan. Cook and stir until sauce boils and thickens. Strain sauce. Let cool. Yield: 1 3/4 cups Last edited by a moderator: Feb 12, 2008
1 10-ounce package frozen raspberries (thawed) 1/2 cup red currant jelly 1 tablespoon corn starch Servings: 14 Combine raspberries, jelly, and cornstarch in saucepan. Cook and stir until sauce boils and thickens. Strain sauce. Let cool. Yield: 1 3/4 cups