Melba Sauce

Photo: flickr user Serge Melki

Ingredients

1 pint raspberries, sieved

cup currant jelly

6 tablespoons sugar

1 teaspoon arrowroot flour

2 tablespoons orange liqueur

Preparation

Mix together the raspberry puree, the currant jelly and sugar and bring to a boil in a small saucepan. Blend the arrowroot with a little water, mix well to a smooth cream, stir in a little of the raspberry mixture and return to the saucepan. Bring briefly to a boil and add the liqueur.