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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A versatile raspberry sauce. Can be used in Peach Melba, Raspberry Fool, or even drizzled over a piece of pound cake. **Tips below. Ingredients:
10 ounces frozen raspberries |
1/2 cup red currant jelly |
1/4 cup sugar |
1 tablespoon lemon juice |
1/4 teaspoon lemon peel, finely grated |
1 dash salt |
Directions:
1. Thaw raspberries.
2. Place in medium saucepan. Cover and gently simmer 15 minutes. Put through a fine strainer into a glass measuring cup, pressing gently to extract as much juice as possible. Discard seeds and pulp.
3. Add water to juice, if necessary to make 2/3 cup. Return juice to clean pan. Add remaining ingredients. Simmer and stir until jelly melts, sugar dissolves and mixture is smooth.
4. Pour into an airtight jar. Cool. Cover and refrigerate until ready to use.
5. **For a thicker sauce, either add more jelly or do not dilute juice from raspberries.
6. **If sauce becomes too thick, add water, bring to a boil and stir until smooth.
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