Ingredients
- 200g raspberries
- 100g redcurrant (removed from stems)
- 100g golden caster sugar
Method
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Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.