Raspberry Currant Sauce

This sauce is usually served with Finnish or Danish rice pudding. When I made this with Finnish rice pudding, my husband said I could forget the pudding, but begged that I keep making the raspberry currant sauce on a regular basis! It can also be made with fresh raspberries or cranberries, fresh or frozen. Serve on vanilla ice cream, pound cake, or over fresh berries.

Step: 1

Combine the raspberries and jelly in a saucepan over medium heat and bring to a boil. Mix the cold water and cornstarch; stir into the raspberry mixture. Bring to a boil, stirring constantly; boil and stir one minute. Cool.

Step: 2

Press through a sieve to remove seeds. (Don’t skip this step!) Chill before serving.

Per Serving: 71 calories; protein 0.5g; carbohydrates 17.7g; sodium 0.6mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re cooking pasta, go for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do more often .