Raspberry Sauce

I use A&P's America's Choice frozen raspberries and the raspberry sauce comes out great. I use it to drizzle over cool whip, cheesecakes, chocolate cakes and pound cakes. If you would prefer to omit the seeds, you may have to strain the sauce once and maybe even twice.

• Ready In: 20 mins
• Serves: 10

Ingredients

• 1 (10 ounce) package frozen raspberries
• 2  tablespoons white sugar
• 2  teaspoons cornstarch
• 1⁄2 cup water

Directions

1. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water.
2. Bring to boil, and continue boiling 5 minutes, or until sauce is thick.
3. Strain sauce through a mesh strainer to remove seeds.