Raspberry Sauce
Instructions:
Use this lively red sauce to dress up chocolate cake or angel food cake, or drizzle over ice cream, frozen yogurt, or fresh fruit. 1 package (10 ounces) frozen raspberries in syrup, thawed 2 tablespoons red currant jelly 2 teaspoons cornstarch
Makes 1 cup. Prep: 5 minutes Cook: 5 minutes
- Into nonreactive 2-quart saucepan, with back of spoon, press raspberries through fine sieve; discard seeds. Stir in jelly and cornstarch.
- Heat to boiling over high heat, stirring constantly; boil 1 minute.
- Serve at room temperature, or cover and refrigerate up to 2 days.