From Paulette Vickery's Recipe Collection
Raspberry Sauce
desserts, fruits, sauces
1 pkg raspberries, 10oz
1 tablespoon corn starch
1/2 cup currant jelly
In saucepan, crush raspberries. Stir in corn starch and currant or raspberry jelly. Cook and stir till bubbly, then cook and stir 1 minute longer. Strain, catching sauce in separate bowl. Chill sauce for later use. Makes 1 1/2 cups.
Yield: 12 servings