Raspberry Currant Sauce
1 (10 ounce) package frozen unsweetened raspberries, thawed
1/2 cup red currant jelly
1 tablespoon cold water
1 1/2 teaspoons cornstarch
1Combine 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.
2Press through a sieve to remove seeds. (Don't skip this step!) Chill before serving.