Raspberry Currant Sauce

Ingredients

• 1.5 teaspoons cornstarch 
• 10 ounce raspberries unsweetened frozen thawed
• 0.5 cup currant jelly red
• 1 tablespoon water cold

Equipment

• sauce pan
• sieve

Directions

1. Combine the raspberries and jelly in a saucepan over medium heat and bring to a boil.
2. Mix the cold water and cornstarch; stir into the raspberry mixture. Bring to a boil, stirring constantly; boil and stir one minute. Cool.
3. Press through a sieve to remove seeds. (Don't skip this step!) Chill before serving.