Raspberry Currant Sauce

1. 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.

2. Press through a sieve to remove seeds. (Don't skip this step!) Chill before serving.

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Nutrient	Quantity
Total fats	0.002 g
Protein	0.0104 g
Carbohydrates	3.6508 g
Energy	15.24 kCal
Water	15.1423 g
Aspartic acid	0.0008 g
Calcium, Ca	1.5612 mg
Fiber, total dietary	0.036 g
Arginine	0.0005 g
Glutamic acid	0.0021 g
Sodium, Na	0.6562 mg
Total lipid (fat)	0.002 g
Manganese, Mn	0.0021 mg
Proline	0.001 g
Fatty acids, total saturated 16:0	0.0004 g
Choline, total	0.016 mg
Serine	0.0005 g
Selenium, Se	0.112 g
Ash	0.014 g
Fatty acids, total saturated 18:1 undifferentiated	0.0006 g
Phenylalanine	0.0005 g
Copper, Cu	0.003 mg
Methionine	0.0002 g
Iron, Fe	0.0188 mg
Carbohydrate, by difference	3.6508 g
Phosphorus, P	0.52 mg
Alanine	0.0008 g
Valine	0.0006 g
Fatty acids, total saturated 18:2 undifferentiated	0.001 g
Glycine	0.0004 g
Zinc, Zn	0.0024 mg
Isoleucine	0.0004 g
Fatty acids, total polyunsaturated	0.001 g
Leucine	0.0014 g
Tyrosine	0.0004 g
Fatty acids, total saturated	0.0004 g
Histidine	0.0003 g
Fatty acids, total monounsaturated	0.0006 g
Threonine	0.0004 g
Magnesium, Mg	0.4162 mg
Lysine	0.0002 g
Potassium, K	0.12 mg
Cystine	0.0002 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cornstarch	1.5 teaspoons	15.24	3.6508	0.002
Water	1 tablespoon	0	0	0
raspberry	1 package	0	0	0
red currant jelly	0.5 cup	0	0	0