Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (10-oz) frozen raspberries |
| ½ cup | Currant jelly |
| 1 tablespoon | Water |
| 1½ teaspoon | Cornstarch |
From: hz225wu@... (Micaela Pantke) (COLLECTION) Date: Thu, 19 Aug 93 10:31:32 +0200 From: arielle@... (Stephanie da Silva) Thaw raspberries; heat with jelly to boiling. Combine water and cornstarch; stir into raspberry mixture. Heat to boiling; continue to boil and stir 1 minute. Cool sauce. Press through sieve to remove seeds before serving, if desired.
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