Prep 5 mins
Cook 10 mins
Raspberry sauce over Almond Melba Ice Cream Torte
- 1 (8 ounce) package frozen raspberries
- 1⁄2 cup red currant jelly
- 1 1⁄2 teaspoons cornstarch
- 1 tablespoon cold water
- Thaw and sieve frozen raspberries (discard seeds). Stir in red currant jelly. Bring to a boil. Stir in cornstarch and cold water. Simmer a minute or two until thickened. Cool. Store in refrigerator.