Melba Sauce

• ½ lb (225 g) fresh or frozen raspberries
• 3 good tablespoons

Place the raspberries in a saucepan with the redcurrant jelly. Stir over low heat, mashing down the fruit until the jelly has melted and the fruit is quite soft. Draw off the heat. Blend together the cornflour and water and stir into the contents of the saucepan. Replace over low heat and stir all the time until boiling, thickened and clear. Strain through a sieve into a basin and add a squeeze