Simple Homemade Raspberry Sauce
|Frozen raspberries||1 Cup (16 tbs), thawed and drained (With Juice Reserved)|
|Red currant jelly||1⁄4 Cup (4 tbs)|
Place drained raspberries into a small saucepan.
Dissolve cornstarch in 1/4 cup reserved juice.
Add to raspberries along with jelly, and bring to a boil, stirring constantly, until thickened.
Remove from heat and strain.