Raspberry Sauce

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Method

Pick over 225 g (8 oz) fresh raspberries and then mash them down in a saucepan. Add 2 tablespoons redcurrant jelly and stir over low heat until the jelly has melted and the raspberries are quite soft. Blend 2 level teaspoons cornflour with 1 tablespoon cold water and stir into the contents of the pan. Stir until boiling, when the mixture will thicken and become clear. Strain into a basin, add a squeeze of lemon juice to sharpen the flavour and serve warm or cold.