Raspberry Sauce Recipe
Ingredients
| Raspberries package | 1 , frozen | |
| 1 teaspoon grated lemon rind | ||
| 1/2 cup raspberry jam or currant jelly | ||
| Cornstarch | 1 1/2 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
Directions
Place raspberries in a nonreactive saucepan.
Thaw over low heat on range top, or in microwave oven, breaking up raspberries occasionally as they thaw.
Stir in lemon rind and jam.
Bring to a boil over low heat and cook 6 to 8 minutes, stirring constantly, or in microwave oven 3 to 5 minutes on HIGH, stirring at 1-minute intervals.
Strain mixture through a sieve to remove seeds and rind.
Return mixture to saucepan.
Mix cornstarch and lemon juice in a small dish and add to the raspberries.
Cook on low heat, stirring until mixture clears.
Cool by refrigerating immediately in the same cooking pan.
Stir frequently during cooling.
Thaw over low heat on range top, or in microwave oven, breaking up raspberries occasionally as they thaw.
Stir in lemon rind and jam.
Bring to a boil over low heat and cook 6 to 8 minutes, stirring constantly, or in microwave oven 3 to 5 minutes on HIGH, stirring at 1-minute intervals.
Strain mixture through a sieve to remove seeds and rind.
Return mixture to saucepan.
Mix cornstarch and lemon juice in a small dish and add to the raspberries.
Cook on low heat, stirring until mixture clears.
Cool by refrigerating immediately in the same cooking pan.
Stir frequently during cooling.
Chef
