Summer Berry Sauce

Cook time: 60
Servings: 12


  • 4 cups Red Currants
  • 4 cups Red Raspberries
  • 2 1/2 cups Water
  • 2 cups Sugar
  • 1/4 cup Cornstarch

  1. Clean the berries and then crush them well. Add 2 cups of water, bring mixture to a boil and cook over moderate heat for 10 min.
  2. To remove the seeds purée this mixture through a fine sieve, food mill or Squeezo.
  3. In a saucepan combine the purée and sugar and bring to a boil, stirring constantly.
  4. In a small bowl mix the cornstarch and 1/2 cup of water well and then add to the purée. Again bring the mixture to a boil and cook for 3-5 min or until somewhat thickened.
  5. Remove from stove and cool. Put in fridge to chill. Serve over your choice of fruit.

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