Summer Berry Sauce
Total preparation time: 60
Serves: 12Ingredients:
- 4 cups Red Currants
- 4 cups Red Raspberries
- 2 1/2 cups Water
- 2 cups Sugar
- 1/4 cup Cornstarch
Steps:
- 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.
- To remove the seeds purée this mixture through a fine sieve, food mill or Squeezo.
- In a saucepan combine the purée and sugar and bring to a boil, stirring constantly.
- 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.
- Remove from stove and cool. Put in fridge to chill. Serve over your choice of fruit.