Desserts
Raspberry Sauce (Currant Jelly)
Ingredients
- ½ cup currant jelly
- 10 oz frozen raspberries, thawed
- 1 Tbsp cold water
- ½ Tbsp cornstarch
Method
- Blend the currant jelly and thawed frozen raspberries together and boil.
- Add 1 tablespoon cold water mixed with 1/2 tablespoon cornstarch and boil 1 minute. Then strain to remove the seeds.
Notes
Handwritten card from Pauline Patterson.
Original card
The recipe above was transcribed from this scan of Vera’s original card.