We have loved this wonderful Raspberry Sauce with a wide group of Chocolate desserts. Whether is be a chocolate cheesecake or a chocolate cake… this sauce makes the dessert special!
Preparing the Raspberry & Crème de Cassis Sauce
3 cups (one 12-ounce bag) (.7 liters) frozen unsweetened raspberries
1 cup (.23 liters) red currant jelly
2/3 cup (.15 liters) granulated sugar
1 tablespoon (15.4 milliters) arrowroot
1 tablespoon water (15.4 milliters)
1 tablespoon or more Creme de Cassis (15.4 milliters)
Making the Raspberry & Crème de Cassis Sauce
Step 1) Combine Ingredients, cook over medium heat, do not let mixture boil. Strain raspberry mixture into a bowl. Discard seeds. Pour raspberry purée back into saucepan.
Step 2) Mix arrowroot and water in small bowl. Stir in arrowroot . Cook stirring constantly, until mixture comes to a gentle boil. Cool sauce and add in Creme de Cassis as desired, yahoo! Cover and refrigerateRoger Freberg