• 48 Ratings

Serve this sauce with Red Currant and Lemon Tartlets.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine rasperries, sugar, lemon juice, and salt in a small saucepan set over low heat. Cook until berries release their juices and just start to break down, about 5 minutes. Using a rubber spatula, press berries through a fine-mesh sieve; discard solids. Return strained juice to saucepan, stir in cornstarch, and cook until mixture comes to a boil. Let cool. Store, refrigerated, in an airtight container for up to 3 days.

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Reviews

48 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 1