Raspberry Dessert Sauce
|Frozen raspberries in light syrup||10 Ounce, thawed and undrained|
Drain raspberries, reserving syrup.
Press raspberries through a sieve, reserving puree; discard seeds.
Combine water and cornstarch in a saucepan; stir until blended.
Stir in reserved raspberry syrup and puree; bring to a boil, and cook 1 minute, stirring constantly.
Pour into a bowl; let cool.