4 oz. currant jelly
1 (10 oz.) pkg. frozen raspberries
2 tbsp. cornstarch
1/2 c. cranberry juice

Melt jelly and raspberries together in a small saucepan. Put cornstarch and cranberry juice in blender and blend for 20 seconds on high. Stir juice mixture into simmering jelly mixture and heat until thick and clear.

Cool and refrigerate in a covered container.