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.