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Raspberry Sauce Recipe

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This recipe for Raspberry Sauce, by , is from Thelma's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charline Gebhardt

Category:
Category:

Ingredients:  
Ingredients:  
One package frozen raspberries (10 ounces), thawed
cup red currant jelly
One tablespoon cornstarch

Directions:
Directions:
In medium saucepan, combine raspberries* with juice, jelly and cornstarch.
Bring to a boil over medium heat, stirring constantly.
Cook and stir until thickened.
.Strain the seeds out of the sauce to make a clear red, delicious and beautiful sauce.
Cool
Serve this sauce over rice pudding, cake or ice cream or Swedish Cream.
Top dessert with three to five fresh berries.

Number Of Servings:
Number Of Servings:
Two cups

 

 

 

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