Rodgrod Med Flode (Norwegian Fruit Jelly with Cream)
Yield
4 servingsPrep
15 minCook
10 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
red currants
|
* |
| 1 | pint |
raspberries
|
*
|
| 2 | cups |
water
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
red currants
|
* |
| 473 | ml |
raspberries
|
*
|
| 473 | ml |
water
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
Directions
In a large saucepan, rinse fruit.
Combine fruit and water; simmer over medium heat about 10 minutes.
Drain; stir in sugar. Blend cornstarch and cold water into a smooth paste.
Add cornstarch to fruit, stirring constantly.
Bring mixture to a boil; cook 3 minutes. Remove from heat and stir in vanilla.
Sieve mixture, if desired. Chill. Serve with cream and decorate with blanched almonds, if desired.
