Melba Sauce

Directions

1. 1
   In a 2-quart saucepan over low heat, heat raspberries and red currant jelly until raspberries thaw and mixture is hot.
2. 2
   In cup, mix cornstarch with 1 tablespoon water until smooth; stir into berries.
3. 3
   Over medium heat, cook berries, stirring constantly, until mixture boils and thickens slightly; boil 1 minute.
4. 4
   Press through strainer.
5. 5
   Serve warm over ice cream or poached peaches or pears.