Raspberry and Blackcurrant Sauce

Name: Raspberry and Blackcurrant Sauce
Yield: Serves 6
Ingredients: 1 lb/450 g each raspberries and blackcurrants – there is no need to strip the currants from their stems, as the sauce will be liquidized and sieved; 1 lb/450 g each raspberries and blackcurrants – there is no need to strip the currants from their stems, as the sauce will be liquidized and sieved; icing sugar (optional); 1 lb/450 g each raspberries and blackcurrants – there is no need to strip the currants from their stems, as the sauce will be liquidized and sieved; 4 oz/112 g granulated sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is so good either with vanilla ice cream or with raspberry or blackcurrant ice cream or sorbets.

Ingredients

1 lb/450 g each raspberries and blackcurrants – there is no need to strip the currants from their stems, as the sauce will be liquidized and sieved

Sauce
Vegan
Gluten-free

Method

Put the raspberries and blackcurrants together in a saucepan with the sugar. Over gentle heat, cook till the juices run and the currants are soft. Take them off the heat, cool, liquidize and sieve. If you would like a sweeter sauce, add some sieved icing sugar.