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  Added: Jun 02, 2011  •  Visited (104)  •  Print version Print this recipe (3)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Dutch Rusks With Red - Currant Sauce
(Beschuit Met Bessensap)
What You Need:
  • 12 Dutch rusks
  • ˝ pound sugar
  • 1 pint red-currant juice (or diluted currant jelly)
  • 1 stick of cinnamon
  • Rind of 1 lemon
  • 1 pint water
  • 2 tablespoons corn flour

  • How To Cook:
    1. Soak the rusks in half the red-currant juice in a large dish.

    2. Slowly heat the rest of the juice with the water, sugar, cinnamon and grated rind.

    3. Blend the corn flour with a little cold water to a pouring consistency and add this to the sauce when almost boiling.

    4. Let the sauce boil for several minutes, stirring continually, then pour over the rusks, and serve either hot or cold.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Netherlands
    Dish » Breakfast Dishes
    Main Ingredient » Grains & Cereals » Bread
    Main Ingredient » Berries » Currant
    Main Ingredient » Fruits » Lemon



     




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