Melba Sauce
1 pint fresh raspberries#8531; cup currant jelly#189; cup sugar1 tablespoon cornstarchPuree raspberries about 10 seconds in a food processor, or 10-15 seconds in an electric blender. With a rubber spatula, press mixture through a fine sieve to remove seeds.Pour puree into a small saucepan; mix in jelly and sugar. Make a paste with cornstarch and 2 tablespoons of cold water; stir into raspberry puree. Heat over low heat while stirring until thickened and clear.Makes 2 cups.Cook's note: This sauce is delicious poured over pound cake or ice cream or as a flavoring for sodas and milkshakes.The Christian Science Monitor
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