Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (10-oz) frozen raspberries in light syrup; thawed |
| \N \N | Water |
| 1 tablespoon | Cornstarch |
To make sauce, drain raspberries, reserving juice. Add enough water to juice to make 1 cup.
In small saucepan, combine cornstarch and juice, mixing until smooth. Cook over medium heat, stirring constantly, until mixture boils. Continue to cook, stirring, 2 minutes longer. Remove from heat and stir in raspberries.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .