Warm raspberry sauce

Description

Serve warm raspberry sauce with chilled Danish rice pudding for a contrast of textures and temperatures.

Ingredients

1 T water (cold)
1 1⁄2 t corn starch
10 oz raspberries (thawed if frozen)
1⁄2 c jelly (currant jelly)

Instructions

  1. Combine water and cornstarch and reserve.
  2. Place raspberries, including syrup, and jelly into a saucepan and heat to boiling point.
  3. Mix cornstarch into raspberries and bring to a boil stirring constantly.
  4. Go on stirring while the sauce simmers for one minute.
  5. Serve warm raspberry sauce sauce on top of cold rice pudding.

Notes

Substitute currant jelly with other fruit jelly.

Although this sauce is typically served over chilled Danish rice pudding, it is also delicious over vanilla ice cream or apple pie.

Yield
8 servings
Preparation time
20
Cooking time
0
Total time
20 minutes