Best 3 Raspberry Currant Sauce Recipes
Escape into a culinary wonderland with our delectable Raspberry Currant Sauce, a symphony of flavors that will tantalize your taste buds and elevate any dish to a gourmet masterpiece. Bursting with the vibrant essence of sun-kissed raspberries and tart currants, this versatile sauce offers a delightful balance of sweetness and acidity, making it the perfect accompaniment to a variety of dishes. Whether you're seeking a luscious glaze for grilled meats, a tangy dip for fresh fruit, or a vibrant addition to your favorite desserts, our Raspberry Currant Sauce is your culinary compass, guiding you towards a world of gastronomic delight. Discover the endless possibilities hidden within each recipe, as we unveil the secrets behind this extraordinary sauce and embark on a culinary journey that will leave you craving for more.
Here are our top 3 tried and tested recipes!
RASPBERRY CURRANT SAUCE
This sauce is usually served with Finnish or Danish rice pudding. When I made this with Finnish rice pudding, my husband said I could forget the pudding, but begged that I keep making the raspberry currant sauce on a regular basis! It can also be made with fresh raspberries or cranberries, fresh or frozen. Serve on vanilla ice cream, pound cake, or over fresh berries.
Provided by QuiltnDD
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 45m
Yield 8
Number Of Ingredients 4
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
Well, found another delicious eggnog recipe in my Taste of Home cookbook. This sounds wonderful and easy enough to make. A lighter dessert but full of flavor and beautiful too. I found the pic on food.com and will replace it with my own when I make this over the weekend.
Provided by Kimberly Biegacki
Categories Other Desserts
Time 35m
Number Of Ingredients 12
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
Provided by Ruth Cousineau
Categories Cake Milk/Cream Mixer Dessert Bake Currant Raspberry Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 20
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.
Tips:
- Use fresh raspberries and currants for the best flavor.
- If you don't have fresh berries, you can use frozen berries. Just thaw them before using.
- You can adjust the amount of sugar in the sauce to taste. If you like a sweeter sauce, add more sugar. If you prefer a more tart sauce, add less sugar.
- This sauce can be made ahead of time and stored in the refrigerator for up to a week. Just reheat it over low heat before serving.
- This sauce is also great for freezing. Just pour it into a freezer-safe container and freeze for up to 3 months. When you're ready to use it, thaw it overnight in the refrigerator or at room temperature for a few hours.
Conclusion:
Raspberry currant sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for pancakes, waffles, french toast, ice cream, yogurt, or even as a glaze for salmon or chicken. The bright and tangy flavor of the berries is sure to please everyone at your table. So next time you're looking for a new and exciting sauce to try, give raspberry currant sauce a try.
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