Goes well over brownies or meringues. Serve with whipped cream and strawberries.

12 oz. pkg. frozen raspberries in syrup
2 tsp. sugar
1 tsp. cornstarch
3 tsp. cold water

Mash raspberries through sieve, throwing away seeds. Add sugar to raspberries and heat in saucepan to almost boiling. Mix cornstarch with cold water. Add cornstarch mixture little bit at a time to raspberries, stirring constantly, until mixture starts to thicken. Cool in refrigerator and serve with just about anything.