2 c. cranberry juice
3 tbsp. cornstarch
1/2 c. sugar
1 (10 oz.) pkg. frozen raspberries (defrosted)

Put cranberry juice, cornstarch and sugar into blender. Cover and process on stir until blended. Pour into saucepan. Put raspberries into blender and process at puree until liquified. Strain raspberries into cranberry mixture. Cook over low heat, stirring constantly, until thickened. Pour into serving dish or individual dishes. Chill. Serve with heavy cream, whipped or liquid.