Raspberry Currant Sauce Recipes

Steps:

• Melt butter in a saucepan over medium-low heat.
• Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
• Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.

Steps:

• 1. IN a small saucepan, sprinkle gelatin over 1 cup eggnog and milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a large bowl; stir in the extract, salt and remaining eggnog. Let stand for 10 minutes.
• 2. In a small bowl, beat cream until stiff peaks from. Fold cream and walnuts into gelatin mixture. Transfer to an 8 cup ring mold coated with cooking spray; refrigerate for 2 hours or until firm.
• 3. Mash and strain raspberries, reserving juice. Discard seeds. Transfer to a small saucepan; stir in jelly. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Cool to room temperature. Serve with gelatin.

Steps:

• In a small saucepan, sprinkle gelatin over 1/4 cup milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved., In a large saucepan, combine the sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes; refrigerate for at least 2 hours., Meanwhile, strain raspberries to remove seeds. In a small saucepan, combine the cornstarch, raspberry pulp and currant jelly; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Chill for at least 1 hour. Serve with pudding.

Steps:

• Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
• Add water& bring to a boil over high heat.
• Reduce heat, cover& boil gently for 10 minutes.
• Add raspberries, return to a boil& boil gently for 3 minutes.
• Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
• If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
• You should have 4 cups of juice - when I don't get that amount, I top up with cranberry cocktail - combine juice with sugar in a very large stainless steel or enamel saucepan.
• Bring to a boil& boil hard, stirring constantly, for 1 minute.
• Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
• Be sure to remove any air bubbles.
• Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
• Boil for 5 minutes.
• Remove from canner, cool, label& store in cool, dark place.

Steps:

• Wash the currants and put them in a sauce pan with the water.
• Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
• Press them through a sieve, and reserve the puree.
• Discard the skins, stems and seeds.
• Gently rinse the raspberries and drain them well.
• Mix the currant puree, raspberries and sugar in a large pot.
• Bring to a boil, stirring constantly, until the sugar dissolves.
• Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
• Stir occasionally to prevent sticking.
• Remove from the heat and skim.
• Seal in sterilized jars.
• Put in a boiling water bath for 5 minutes.

Steps:

• Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.