225 g (8 oz) redcurrants
225 g (8 oz) blackcurrants
225 g (8 oz) raspberries
100 g (4 oz) sugar
30 ml (2 tbsp) orange juice
10 g (2 tsp) cornflour
30 ml (2 tbsp) water
225 g (8 oz) blackcurrants
225 g (8 oz) raspberries
100 g (4 oz) sugar
30 ml (2 tbsp) orange juice
10 g (2 tsp) cornflour
30 ml (2 tbsp) water
method
1. Place the fruit, sugar and orange juice in a heavy-bottomed pan on a low heat. Cook gently until the fruit is soft.
2. Combine the cornflour and water.
3. Stir into the cooked fruit and bring to the boil, stirring constantly.
4. Heat until the sauce has thickened.
2. Combine the cornflour and water.
3. Stir into the cooked fruit and bring to the boil, stirring constantly.
4. Heat until the sauce has thickened.
serving amount
serves 8-10
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
