Melba Sauce - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen raspberries in syrup
1/4 c. red currant jelly
4 tsp. cornstarch

Preparation

In a 2-quart saucepan over low heat, heat raspberries and red currant jelly until raspberries thaw and mixture is hot.
In cup, mix cornstarch with 1 tablespoon water until smooth; stir into berries.
Over medium heat, cook berries, stirring constantly, until mixture boils and thickens slightly; boil 1 minute.
Press through strainer.
Serve warm over ice cream or poached peaches or pears.