Peach Melba sauce

• 2 jars (12 ounces each) peach preserves
• 2 jars (12 ounces each) raspberry preserves
• 2 jars (12 ounces each) red currant jelly
• 3 tbsp peach brandy

1. In a large saucepan, combine preserves and jelly over medium high heat.
2. Stirring occasionally, heat preserve mixture until melted and well blended; remove from heat.
3. Stir in brandy.
4. Store in airtight container in refrigerator.
5. Serve warm or cold with ice cream, fruit, pudding, muffins, or cake.

preserves, raspberry preserves, currant jelly, brandy

Taken from cookpad.com/us/recipes/333345-peach-melba-sauce (may not work)