Best Raspberry Currant Sauce Recipes

Raspberry Currant Sauce image

Provided by QuiltnDD

Time 45m

Yield 8

Number Of Ingredients 4

1 (10 ounce) package frozen unsweetened raspberries, thawed
½ cup red currant jelly
1 tablespoon cold water
1 ½ teaspoons cornstarch

Steps:

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

Nutrition Facts : Calories 70.9 calories, Carbohydrate 17.7 g, Fiber 0.9 g, Protein 0.5 g, Sodium 0.6 mg, Sugar 14.6 g

Eggnog Bavarian with Raspberry-Currant Sauce image

Provided by Kimberly Biegacki

Time 35m

Number Of Ingredients 12

3 envelopes unflavored gelatin
4 c eggnog, divided
1/2 c 2% milk
1 Tbsp rum extract
1/8 tsp salt
2 c heavy whipping cream
1 c finely chopped walnuts
RASPBERRY-CURRANT SAUCE
1 pkg (10 oz.) frozen sweetened raspberries, thawed
1/2 c red currant jelly
1 Tbsp cornstarch
2 Tbsp cold water

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.

Yogurt Cake with Currant Raspberry Sauce image

Provided by Ruth Cousineau

Yield Makes 8 to 12 servings

Number Of Ingredients 20

For cake:
3 cups sifted cake flour (not self-rising; sift before measuring)
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
2 cups granulated sugar
2 teaspoons pure vanilla extract
3 large eggs, warmed in shell in warm water 10 minutes
2 cups well-stirred plain whole-milk yogurt (not Greek-style) atroom temperature 30 minutes
For sauce:
2 cups fresh red currants (1/2 pound), stemmed
4 cups fresh raspberries (16 ounces), divided
2/3 cup granulated sugar room temperature 30 minutes
For icing:
3 cups confectioners sugar
3 tablespoons light corn syrup
1/2 cup heavy cream
Scant 1/2 teaspoon pure vanilla extract
Equipment: a 13- by 9-inch cake pan

Steps:

Make cake:
Preheat oven to 350°F with rack in middle. Butter cake pan, then line bottom with a rectangle of parchment paper and butter parchment. Dust with flour, knocking out excess.
Sift together cake flour, baking powder, baking soda, and salt.
Beat together butter, sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, at medium speed. At low speed, mix in flour mixture in 3 batches, alternating with yogurt, beginning and ending with flour mixture, and mixing until just combined. Spread batter evenly in pan and rap pan on counter several times to eliminate air bubbles.
Bake until cake pulls away from sides of pan and a wooden pick inserted in center comes out clean, 35 to 45 minutes. Cool in pan 10 minutes, then run a knife around edge. Invert onto a rack and discard parchment. Cool completely, about 1 hour.
Make sauce while cake bakes:
Stir together currants, 2 cups raspberries, sugar, and 1/8 teaspoon salt in a medium saucepan and let stand until juicy, about 15 minutes. Simmer, stirring occasionally, until fruit breaks down, about 8 minutes. Force through a fine-mesh sieve into a bowl, discarding solids. Cool sauce.
Make icing and Assemble cake:
Stir together confectioners sugar, corn syrup, cream, and vanilla until smooth.
Put cake on a platter and spread icing on top in a thick layer, letting it run down sides. Let icing set at least 15 minutes. Serve with sauce and remaining 2 cups raspberries on the side.