Raspberry Sauce

• 1 pkg. frozen raspberries, thawed, with juice
• 2 tsp. corn starch
• 1/2 cup Kraft Pure Red Currant Jelly

1. DRAIN raspberries, reserving juice.
2. Place berries in sieve; crush to extract additional juice.
3. Discard seeds.
4. WHISK in corn starch and heated jelly.
5. COOK sauce in microwave on HIGH until thickened (1 to 2 min).
6. REFRIGERATE until cool.

frozen raspberries, corn starch

Taken from www.kraftrecipes.com/recipes/raspberry-sauce-83195.aspx (may not work)