1 pkg (10 oz) frozen raspberries
1/2 cup currant jelly
1 tblsp water
1 1/2 teaspoon cornstarch
Thaw raspberries; heat with jelly to boiling. Combine water and cornstarch; stir into raspberry mixture. Heat to boiling; continue to boil and stir 1 minute. Cool sauce. Press through sieve to remove seeds before serving, if desired.