2 pkgs. frozen raspberries, thawed, reserving liquid
1/2 c. currant jelly
2 tbsp. cornstarch

Drain raspberries, reserving liquid. Add enough water to bring liquid to make 2 cups. In a small saucepan, blend liquid with cornstarch. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes. Stir in jelly until melted. Remove from heat. Add raspberries. Cover and refrigerate until cold. Serve over vanilla ice cream.