Raspberry Sauce - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen raspberries, thawed
1 Tbsp. cornstarch

Preparation

Press raspberries through a sieve to puree and strain seeds. Discard seeds.
Combine puree and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until mixture thickens.
Cool.
Yield: about 3/4 cup.