Posted On December 28, 2010

Filed under Desserts, Sauces

Comments Dropped 585 responses

Thaw and crush one package of frozen raspberries. Combine with 2-tsp. cornstarch. Add ½ cup currant jelly.

Bring to a boil, stirring constantly until clear and slightly thick. Strain and cool.

Serve over vanilla ice cream or cheesecake.  Yumm