Raspberry Sauce

This is a wonderful dessert topping used with ice cream, cheese cake, and other desserts that would complement the flavor of raspberry -- e.g., chocolate desserts for one.

Ingredients:
2 10-ounce packages frozen raspberries; thaw
1 cup sugar
2 tablespoons cornstarch

Directions:
Combine raspberries and sugar in a medium size saucepan.  Bring to boil -- about 5 minutes.  Pour mixture through a *wire sieve (or a double mesh colander) into a bowl (this will give you a smooth seedless topping).   Use a spoon to help push this through the sieve easier.  Return strained raspberry mixture back into original saucepan.  Combine a small amount of strained raspberry mixture and cornstarch in a small bowl -- stir this into mixture on stove and cook over medium low heat stirring constantly until smooth and thickened.  Cool mixture and refrigerate.

Note:  When straining mixture above, do so in small batches.  I find this method to be easier than straining the entire mixture at the same time.

Remove from frig and place the sauce in microwave for about 30 seconds -- you can serve it cold, but I prefer it room temperature.  Also -- buy a condiment bottle and squirt a small amount of sauce over plate -- place the dessert of choice on top of that and drizzle sauce over top of dessert.