Melba Sauce

In a 2-quart saucepan over low heat, heat raspberries and red currant jelly until raspberries thaw and mixture is hot.

In cup, mix cornstarch with 1 tablespoon water until smooth; stir into berries.

Over medium heat, cook berries, stirring constantly, until mixture boils and thickens slightly; boil 1 minute.

Press through strainer.

Serve warm over ice cream or poached peaches or pears.