Added by Lesley Robb on 23 July 2017
4 tablespoons red-currant jelly (home made is best of course)
1/4 pint raspberry puree
1 tablespoon cornflour or arrowroot
1 tablespoon cold water
Mix together the jelly, sugar and raspberry puree and heat gently until boiling, making sure that the jelly has dissolved.
Blend the cornflour or arrowroot with the cold water and add to the raspberry mixture, then continue cooking until the mixture becomes thick and clear, stirring all the time with a wooden spoon.
Strain (unless you already strained the raspberry puree) and cool.
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