1 packet of raspberry flavored jelly (jello)
30 ml/2 tbsp redcurrant jelly (clear conserve)
200 ml/7 fl oz water 5 ml/i tsp arrowroot
Break up the jelly and place in a
saucepan with the redcurrant jelly and most of the water. Heat gently,
stirring, until dissolved. Blend the arrowroot with the remaining
water and stir into the mixture until slightly thickened and clear.