5 pounds frozen red raspberries in syrup
2 ounces granulated sugar
1 ounce cornstarch
24 ounces currant jelly
Yield: 3 quarts
1. Defrost berries. Do not drain.
2. Combine sugar and cornstarch and add to berries. Cook until clear.
3. Add jelly. Stir until melted. Cool.
Notes: Serve over vanilla ice cream or raspberry, lemon, or lime sherbet.
Raspberries may be strained before thickening.
VARIATIONS:
Fresh Strawberry Sauce. Substitute 5 lb fresh strawberries, cleaned and hulled, for raspberries. Mash berries, add 2 1/2 cups water, and strain to remove seeds. Combine 1 1/4 cups sugar and 1/3 cup cornstarch with juice. Heat to boiling, stirring constantly. Cook until thickened and clear. Chill. Serve over ice cream or other desserts.
Peach Melba. Pour 3 Tbsp Raspberry Sauce over a scoop of vanilla ice cream placed in the center of a canned, fresh, or frozen peach half.
2 ounces granulated sugar
1 ounce cornstarch
24 ounces currant jelly
Yield: 3 quarts
1. Defrost berries. Do not drain.
2. Combine sugar and cornstarch and add to berries. Cook until clear.
3. Add jelly. Stir until melted. Cool.
Notes: Serve over vanilla ice cream or raspberry, lemon, or lime sherbet.
Raspberries may be strained before thickening.
VARIATIONS:
Fresh Strawberry Sauce. Substitute 5 lb fresh strawberries, cleaned and hulled, for raspberries. Mash berries, add 2 1/2 cups water, and strain to remove seeds. Combine 1 1/4 cups sugar and 1/3 cup cornstarch with juice. Heat to boiling, stirring constantly. Cook until thickened and clear. Chill. Serve over ice cream or other desserts.
Peach Melba. Pour 3 Tbsp Raspberry Sauce over a scoop of vanilla ice cream placed in the center of a canned, fresh, or frozen peach half.
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