Melba Sauce

• 1 (8 ounce) package frozen raspberries
• 12 cup red currant jelly
• 1 12 teaspoons cornstarch
• 1 tablespoon cold water

1. Thaw and sieve frozen raspberries (discard seeds).
2. Stir in red currant jelly.
3. Bring to a boil.
4. Stir in cornstarch and cold water.
5. Simmer a minute or two until thickened.
6. Cool.
7. Store in refrigerator.

frozen raspberries, red currant, cornstarch, cold water

Taken from www.food.com/recipe/melba-sauce-180105 (may not work)