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Raspberry Melba Sauce

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1 cup pulp and juice of berries
1/2 cup currant jelly
1/2 cup sugar
1/2 tablespoon cornstarch
1 tablespoon cold water
1/2 teaspoon lemon extract


Blend and heat jelly, juice, pulp, sugar to boiling point. Add cornstarch mixed with cold water. Simmer and stir until mixture thickens. Add lemon and strain. Cool.

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