Raspberry Currant Sauce

1 (10 ounce) package frozen unsweetened raspberries, thawed

½ cup red currant jelly

1 tablespoon cold water

1 ½ teaspoons cornstarch

Combine the raspberries and jelly in a saucepan over medium heat and bring to a boil. Mix the cold water and cornstarch; stir into the raspberry mixture. Bring to a boil, stirring constantly; boil and stir one minute. Cool.

Press through a sieve to remove seeds. (Don t skip this step!) Chill before serving.