From Paulette Vickery's Recipe Collection

Quick Raspberry Sauce

fruits, sauces

2 pkg raspberries, 10oz
2 teaspoon corn starch

Place raspberries in food processor or blender, and cover. Process or blend until smooth. Strain to remove seeds. Combine corn starch with small amount of raspberries in medium sauce pan. Add remaining raspberries. Bring mixture to boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Chill. Makes 2 cups.

Yield: 12 servings