2 tablespoons (30 mL) granulated sugar
1 1/2 tablespoons (22 mL) cornstarch
2 ripe peaches, peeled and sliced
1/2 cup (125 mL) red currant jelly
1/2 cup (125 mL) fresh raspberries
1/2 cup (125 mL) fresh blueberries
In a saucepan over medium heat, combine sugar and cornstarch. Add peaches and jelly. Cook until thick, stirring often. Stir in raspberries and blueberries. Remove from heat and serve warm. Makes about 3 cups (750 mL).