10 oz. pkg. frozen raspberries
1 tbsp. cornstarch
1/2 c. red currant jelly

Thaw and crush frozen raspberries. Add cornstarch and currant jelly. Cook and stir until bubbly. Cook one minute longer. Strain and cool. Yield: 1 1/4 cups (can be reheated). Fancy dip for mild chicken wings or chicken fillets.