Ingredients
- 100 grams blackcurrant jelly
- 100 grams redcurrant jelly
- 1/2 cup sugar (caster)
- 1/2 cup Creme de Cassis
- 1 cup blackcurrants
- 1 tablespoon lemon juice
Make it step by step
- Bring all ingredients to the boil and simmer 2 minutes.
- Puree in a blender until smooth or force through a sieve. Thicken slightly with 1 tsp of arrowroot or cornflour dissolved in a small amount of water if necessary.
- Serve with ice cream, or desserts.
- Other berries can be substituted. Delicious with pancakes or waffles.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.