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Peach Melba Sauce

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1 cup raspberry and peach pulp, juice
1/2 cup currant jelly
1/2 cup sugar
1 teaspoon arrowroot dissolved in 1 tablespoon
cold water


Dissolve sugar in jelly and fruit juice, bring to boiling point. Add arrowroot and boil until clear. Add pinch salt, 1/2 teaspoon lemon extract. Cool.

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