Raspberry Sauce - cooking recipe

Ingredients

2 (10 oz.) pkg. quick thaw raspberries in light syrup, thawed
1/4 c. water
1 Tbsp. cornstarch
sugar (optional)

Preparation

Press raspberries through a fine sieve.
Discard seeds.
Put juice into a small saucepan and bring to boil over moderately high heat.
Stir water and cornstarch together.
Stir into raspberry juice and cook, stirring constantly, until mixture thickens. Taste and add sugar, if desired.
Makes about 2 cups sauce.
Hint: Chambord (raspberry liquor can be substituted for water).