Vera's Recipes

Desserts

Raspberry Sauce (Currant Jelly)

Desserts
4 ingredients
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Ingredients

  • ½ cup currant jelly
  • 10 oz frozen raspberries, thawed
  • 1 Tbsp cold water
  • ½ Tbsp cornstarch

Method

  1. Blend the currant jelly and thawed frozen raspberries together and boil.
  2. 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.