Raspberry sauce

Ingredients

• 300 g raspberries
• 100 g red currants, for color
• 60 g sugar
• 2 tablespoons water

Missing an ingredient?

• What to use instead of sugar

Instructions

1. Put the raspberries and red currants in a small saucepan with the water and simmer until they release their juice, about 8 minutes.
2. Press them through a fine strainer to remove the seeds.
3. Sweeten the purée with the sugar and heat it until it dissolves. It's very good over soy milk rice pudding or other plain puddings.

Nutrition facts

Approximate, per serving (about 122 g). Calculated with data from USDA FoodData Central.