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1 pint Redcurrants
1 pint Raspberries
2 cup Water
½ cup Sugar
1 tablespoon Cornstarch
2 tablespoon Water
1 teaspoon Vanilla
In a large saucepan, rinse fruit. Combine fruit and water; simmer over medium heat 10 minutes. Drain; stir in sugar. Blend cornstarch and cold water into a smooth paste. Add cornstarch to fruit, stirring constantly. Bring mixture to a boil; cook 3 minutes.
Remove from heat and stir in vanilla. Sieve mixture, if desired. Chill. Serve with cream and decorate with blanched almonds, if desired.
1 pint Raspberries
2 cup Water
½ cup Sugar
1 tablespoon Cornstarch
2 tablespoon Water
1 teaspoon Vanilla
In a large saucepan, rinse fruit. Combine fruit and water; simmer over medium heat 10 minutes. Drain; stir in sugar. Blend cornstarch and cold water into a smooth paste. Add cornstarch to fruit, stirring constantly. Bring mixture to a boil; cook 3 minutes.
Remove from heat and stir in vanilla. Sieve mixture, if desired. Chill. Serve with cream and decorate with blanched almonds, if desired.
