Yield: 6 Servings
|1 pack||(10-oz) frozen raspberries in light syrup; thawed|
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, .