2 tbsp. cold water
4 tsp. cornstarch
2 pkg. (12 oz. each) frozen raspberries, thawed
1 1/3 c. red plum jelly

In a small bowl, combine water and cornstarch; set aside. Combine raspberries and jelly in a large saucepan over medium high heat. Bring to a boil, stirring constantly.

Blend cornstarch mixture into raspberry mixture. Cook 3 minutes, stirring constantly; cool. To remove seeds, place sauce in a fine strainer and push the seeds through the strainer with the back of a spoon. Store sauce in refrigerator. Makes 4 cups.