- 1 (10 ounce) package frozen unsweetened raspberries, thawed
- 1/2 cup red currant jelly
- 1 tablespoon cold water
- 1 1/2 teaspoons cornstarch
- Combine the raspberries and jelly in a saucepan over medium heat and bring to a boil. Mix the cold water and cornstarch; stir into the raspberry mixture. Bring to a boil, stirring constantly; boil and stir one minute. Cool.
- Press through a sieve to remove seeds. (Don't skip this step!) Chill before serving.