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Prep 20 mins
Cook 2 hrs
I found this recipe in a German cookbook, cannot even remember which one. I needed a recipe to use up all the red currants my mother has growing in the yard.I got tired of making jam. Since many of the berries mature at different times of the year some have to be used frozen or from a jar. It would depend on which time the year you make this, but you can use either or. This is great with pancakes, vanilla ice cream, pound cake etc.
- Rinse and remove stems from currents and raspberries.
- In a medium pot add 2 cups of water. Add the currents and raspberries. Bring to boil and take pot off the heat and set aside to draw the juice and cool slightly, about 1 hour.
- In the meantime wash, half and seed the cherries. Wash, hull, and half or quarter strawberries.
- Go back to current, raspberry and water mixture and pour and stir through a metal sieve into a 4 cup measuring cup. (Remove about 1/4 cup of juice to mix with the cornstarch later).
- To the juice add water to make up to 4 cups liquid. Pour into a sauce pan. Add sugar and start heating over medium heat bring to boil.
- Stir the corn starch into the 1/4 cup of juice until well mixed and not lumpy. Stir into juice to thicken bring to rolling boil for 1 minute.
- Carefully fold the cherries and strawberries into the sauce. Pour into glass bowl.
- So that no skin forms, sprinkle with more sugar. Let cool. Then serve with ice cream or what ever you like. Enjoy.