| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Norwegian |
Spreads, Desserts, Ethnic, Norwegian |
4 |
Servings |
INGREDIENTS
| 1 |
pt |
Red currants |
| 1 |
pt |
Raspberries |
| 2 |
c |
Water |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 1 |
ts |
Vanilla extract |
|
4 |
servings |
INSTRUCTIONS
In a large saucepan, rinse fruit. Combine fruit and water; simmer over
medium heat about 10 minutes. Drain; stir in sugar. Blend cornstarch and
cold water into a smooth paste. Add cornstarch to fruit, stirring
constantly. Bring mixture to a boil; cook 3 minutes. Remove from heat and
stir in vanilla. Sieve mixture, if desired. Chill. Serve with cream and
decorate with blanched almonds, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Have you thanked God today?”