Raspberry Sauce For Desserts
|Sieved red raspberries||1 Cup (16 tbs) (Pulp And Juice)|
|Currant jelly||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cold water||1 Tablespoon|
Combine the raspberries, jelly and sugar and bring to the boiling point in an enamel or glass saucepan.
Mix the cornstarch and cold water to a smooth paste and stir into the hot mixture, stirring constantly.
Continue cooking until thick and clear.
Strain and cool.