Raspberry-Currant Melba Sauce
|Raspberries||1 Pint, frozen|
|Red currant jelly||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cornstarch||1 Tablespoon, blended|
Puree raspberries in an electric blender at high speed and strain.
Pour into a saucepan, mix in jelly, sugar, and cornstarch paste, and cook and stir over moderate heat until thickened and clear.
Cool, taste for sweetness, and add more sugar if needed.