Easy Raspberry Sauce

1 10 oz. package frozen raspberries, thawed
1 T. cornstarch
1/3 C. red currant jelly

Drain raspberries, reserving syrup. Add enough water to syrup to make 3/4 cup.

In a small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook, stirring constantly, until thickened and clear. Stir in raspberries. Refrigerate until cold.