Categories: Spreads, Toppings, Ethnic 
      Yield: 4 servings 
  
      1 pt Red currants                        1 tb Cornstarch 
      1 pt Raspberries                         2 tb Water 
      2 c  Water                               1 ts Vanilla extract 
    1/2 c  Sugar                           
  
  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. 
   
  4 servings