Raspberry Sauce

• 1 (10 ounce) package frozen raspberries, thawed
• 34 cup red currant jelly
• 1 tablespoon cornstarch

1. In a medium saucepan, combine raspberries with juice, jelly and cornstarch.
2. Bring to a boil over medium heat, stirring constantly.
3. Cook and stir until thickened.
4. Cool.
5. I'm not sure of the cooking time so even though I put in 8 minutes, it may be less.
6. You will know when it thickens.

frozen raspberries, red currant, cornstarch

Taken from www.food.com/recipe/raspberry-sauce-23462 (may not work)