1 pt Red currants
1 pt Raspberries
2 c Water
1/2 c Sugar
1 tb Cornstarch
2 tb Water
1 ts Vanilla extract
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