Cranberry-Raspberry Spinach Salad - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen raspberries in syrup, thawed
1/4 c. sugar
2 tsp. cornstarch
1/2 c. cranberry-raspberry juice cocktail
1/4 c. red wine vinegar
1/4 tsp. celery seed
1/4 tsp. cinnamon
1/8 tsp. ground cloves
1 (10 to 12 oz.) pkg. fresh spinach, stems removed and torn
1/2 c. broken walnuts
1/3 c. dried cranberries
1/4 c. sunflower seeds
3 green onions, thinly sliced

Preparation

In blender, process raspberries until smooth.
Strain through a sieve.
Discard seeds.