1/4 cup redcurrant jelly
2 tsp. arrowroot powder
2 tsp. water
Whisk together the 1/2 cup water and jelly over medium-high heat. In a small bowl, stir together the arrowroot and remaining water. When the jelly mixture begins to boil, whisk the arrowroot mixture into it. Let boil for a few minutes, whisking, until the arrowroot is all dissolved, and the sauce becomes thick.
Serve warm.
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