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Cold Cream Sauce with Jelly or Red Wine – Perfect for Dairy Dishes

4 servings

Ingredients

• 1 cup raspberry or currant jelly or juice
• 0.25 l thick sweet cream
• 1.5 tbsp arrack
• red wine (optionally, half)
• sugar (as needed)
• cinnamon (as needed)

Instructions

1. Whisk 250 ml thick sweet cream and 1-2 tablespoons arrack into one cup of raspberry or currant jelly or juice (let the jelly liquefy beforehand) with a whisk.
2. Alternatively, whisk half red wine, half thick cream with sugar and cinnamon until frothy.
3. However, no milk should be mixed with the cream, otherwise, no foam will form.

Modernized from a treasured 19th-century German cookbook.