Homemade Raspberry Sauce

With the back of a spoon, press raspberries through a fine sieve into a 2 quart saucepan.

Discard seeds.

Stir in jelly and cornstarch.

Heat to boiling over high heat, stirring constantly.

Boil for 1 minute.

Serve sauce at room temperature, or cover and refrigerate up to 2 days.

*This makes about 1 cup.*

**This is a nice sauce for cakes, ice cream, or fruit.**