1 10-ounce package frozen raspberries (thawed)
1/2 cup red currant jelly
1 tablespoon corn starch
Servings: 14
Combine raspberries, jelly, and cornstarch in saucepan. Cook and stir until sauce boils and thickens. Strain sauce. Let cool.
Yield: 1 3/4 cups
1/2 cup red currant jelly
1 tablespoon corn starch
Servings: 14
Combine raspberries, jelly, and cornstarch in saucepan. Cook and stir until sauce boils and thickens. Strain sauce. Let cool.
Yield: 1 3/4 cups
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