Raspberry Sauce - cooking recipe

Ingredients

1 (10 to 12 oz.) pkg. frozen raspberries, thawed and drained
1/3 c. water
3 Tbsp. sugar
1 Tbsp. cornstarch

Preparation

Strain juice from raspberries into a 1-quart saucepan; set aside raspberries.
Stir in water, sugar and cornstarch.
Stirring constantly, bring to a boil over medium heat and boil 1 minute. Gently stir in raspberries.
Cool.
Makes about 1 1/3 cups.