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