Name: Raspberry Currant Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Yield: 8
Cuisine: US
Ingredients: 1 (10 ounce) package frozen unsweetened raspberries, thawed; 1/2 cup red currant jelly; 1 tablespoon cold water; 1 1/2 teaspoons cornstarch

Dessert Sauce

Raspberry Currant Sauce

Jul 18, 2025
by Adele Gerlach
- 4.5 / 5 ( 2 Ratings)
1 Likes

PREP TIME

10 mins
COOK TIME

5 mins
TOTAL TIME

45 mins
SERVING

8 People
VIEWS

6

A vibrant ruby-red sauce, bursting with the tart sweetness of raspberries and currants. This versatile sauce elevates everything from creamy rice puddings to simple vanilla ice cream, adding a touch of elegance and intense fruit flavor. Prepare to be captivated by its simplicity and irresistible taste!

Ingridients

Adjust Servings

1 (10 ounce) package frozen unsweetened raspberries, thawed

1/2 cup red currant jelly

1 tablespoon cold water

1 1/2 teaspoons cornstarch

Nutrition

Carbohydrate

18 g
Fiber

1 g
Protein

1 g
Sodium

1 mg
Sugar

15 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

2 mins

Combine raspberries and red currant jelly in a medium saucepan. (Prep time: 2 minutes)

02

Step

7 mins

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking. (Cook time: 5-7 minutes)

03

Step

1 mins

In a small bowl, whisk together the cold water and cornstarch until the cornstarch is completely dissolved, forming a smooth slurry. (Prep time: 1 minute)

04

Step

1 mins

Once the raspberry mixture is boiling, slowly pour in the cornstarch slurry while stirring constantly. Continue stirring until the sauce thickens slightly and becomes glossy. (Cook time: 1 minute)

05

Step

10 mins

Remove the saucepan from the heat and let the sauce cool slightly. (Cool time: 10 minutes)

06

Step

5 mins

Press the sauce through a fine-mesh sieve to remove the raspberry seeds, resulting in a smooth and velvety texture. (Prep time: 5 minutes)

07

Step

30 mins

Transfer the sauce to an airtight container and chill in the refrigerator until ready to serve. Chilling allows the flavors to meld and the sauce to thicken further. (Chill time: 30 minutes)

For a smoother sauce, ensure the cornstarch is fully dissolved in the water before adding it to the raspberry mixture.
Adjust the amount of red currant jelly to your preference. If you prefer a tarter sauce, use slightly less. For a sweeter sauce, use a bit more.
This sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
If you don't have a sieve, you can skip this step, but the sauce will have a slightly seedy texture.
Try adding a splash of orange liqueur or a pinch of cinnamon for an extra layer of flavor.

Adele Gerlach

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