RECIPE: Raspberry (or Cherry) Sauce

Ingredients

1 cup good raspberry or cherry jam
1/4 cup water
juice of 1 lemon
1 Tb. butter
1 Tb. flour

Preparation

Place the jam in a heavy saucepan and add the water
and lemon juice. Place over very low heat until jam
melts. Stir to blend with the water.

Melt the butter in a small saucepan, and stir in the
flour. Blend well, then stir mixture into the warm jam
mixture. Cook over low heat until smooth. Serve hot or
store for later use.

Makes about 1 1/2 cups.

[The Joy of Ice Cream, by Matthew Klein; 1985, Barron's, Woodbury NY; pg 203.]

[This recipe started out as a Cherry Sauce recipe, but I couldn't find any
cherry jam in the stores.  I found raspberry jam, so it's a Raspberry Sauce
recipe now.]

March 1994

Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817.
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