Melba Sauce from The Times Cookery Book by Katie Stewart
Place the raspberries in a saucepan with the redcurrant jelly. Stir over low heat, mashing down the fruit until the jelly has melted and the fruit is quite soft. Draw off the heat. Blend together t...
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Ingredients
- 1½ level teaspoons cornflour
- 3 good tablespoons redcurrant jelly
- ½ lb (225 g) fresh or frozen raspberries
- squeeze lemon juice
- 1 tablespoon water
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