3 T. sugar

1 T. cornstarch

1/3 cup cold water

1, 10oz. pkg. frozen raspberries in syrup, thawed but not drained


Reserve approximately half of the whole raspberries;  set aside.

Mix the sugar and cornstarch in a small saucepan. Stir in cold water and remaining raspberries with juice.  Cook over medium heat, stirring constantly, until the mixture thickens and boils.  Continue boiling 1 minute, stirring constantly.  Remove the saucepan from the heat.  Strain the sauce through a strainer to remove the raspberry seeds if desired.  You may serve the sauce as is, OR blend in a food processor until it becomes a smooth purée.  Serve hot or cold by pouring over cheesecake, ice cream, a brownie, poached pears, peaches, or other dessert and garnishing with the whole, reserved berries.

You may substitute diced peaches, or any other fruit in sweetened syrup.