Raspberry Currant Melba Sauce
|Frozen raspberries||10 Ounce (Thawed)|
|Currant jelly||1⁄2 Cup (8 tbs)|
|Corn starch||1 1⁄2 Teaspoon|
1. In a saucepan, add raspberries, jelly and bring to a boil.
2. In another bowl, blend water and corn starch, and add to the raspberry mixture and stir constantly until thick. Remove from heat.
3. Strain and chill.
4. Use the sauce with fruits and desserts.