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.
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