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Ingredients
- 2 tbsp red currant jelly
- 2 tsp cornstarch
- 1 packages (10 ounces) frozen raspberries in syrup, thawed
Method
- With the back of a spoon, press raspberries through a fine sieve into a 2 quart saucepan.
- Discard seeds.
- Stir in jelly and cornstarch.
- Heat to boiling over high heat, stirring constantly.
- Boil for 1 minute.
- Serve sauce at room temperature, or cover and refrigerate up to 2 days.
- *This makes about 1 cup.
- **This is a nice sauce for cakes, ice cream, or fruit.
- **
