1 (10 oz.) pkg. frozen raspberries
1 1/2 tsp. cornstarch
1/2 c. red currant jelly

Thaw and crush raspberries. Combine with cornstarch. Add red currant jelly and bring to boil. Cook and stir until mixture is clear and thickens slightly. Strain and chill. Makes 1 1/3 cups. Serve over Swedish Rice Dessert or ice cream.