Sauces

Blitz – Red Fruit Jelly with Currant Nectar

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine European
Servings (Default: 6)

Ingredients

  • 250 ml water
  • 750 ml juice (currant nectar)
  • 60 g cornstarch
  • 100 g suar
  • 600 g berry cocktail (frozen)

For the sauce:

  • 500 ml milk
  • 1 packet sauce powder (vanilla)
  • 20 g suar
  • 0.5 ½ vanilla pod (s), including the pulp
  • 125 ml cream
Blitz – Red Fruit Jelly with Currant Nectar
Blitz – Red Fruit Jelly with Currant Nectar

Instructions

  1. Fill up the currant nectar with the water to 1 liter. Mix 1/8 of it with the cornstarch. Bring the rest of the juice to the boil with the sugar, bind with the starch. Boil once. Add the fruit that has not thawed, pour into a bowl and refrigerate.
  2. Prepare the vanilla sauce, mix with the whipped cream and serve with the grits.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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