[Kitchen Witch]

RASPBERRY SAUCE

1 pkg. (10 oz.) frozen raspberries in syrup, thawed
1 t. cornstarch
2 T. sugar

Process berries until smooth. Press through strainer into pan. Discard pulp and seeds. Whisk in cornstarch until mixture is smooth. Whisk in sugar. Cook over medium heat, stirring constantly; until mixture boils; boil 1 minute. Cool.