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Melba Sauce |
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Print this Recipe Add 1/4 cup currant jelly to 1 10-ounce package frozen raspberries. Whirl in blender or food processor; strain. Add 1 teaspoon cornstarch mixed with 2 tablespoons water. In a small saucepan, simmer, stirring, until thick and clear. Serve over vanilla ice cream or canned or fresh peaches or pears. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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