2 tbsp. cornstarch
3 tbsp. sugar
Dash salt
3/4 c. water
1/2 c. currant jelly
3 tbsp. lemon juice
1/4 c. orange juice
1/4 c. sherry

Combine cornstarch, sugar, salt and water; cook until the mixture is clear, stirring constantly. Add jelly and allow to melt. Add liquids and cook until it has reached the proper consistency. It should coat fruit thickly when dipped, but not be too firm. Makes 2 cups.