l cup raspberries
l/2 cup sugar
l/4 cup currant jelly
Simmer all ingredients in saucepan about l0 mins; remove from heat
and strain. Return to pan and simmer. Mix l tbsps. cornstarch with
l/4 cup water. Add to sauce and stir until thickened. Contnue to
simmer for approximately 5 mins. until sauce clears.
Chill and spoon over ice cream or pound cake.