Raspberry Topping Recipe
- 1 (10 ounce) package thawed frozen red raspberries in syrup
- 1/4 cup red currant jelly or red raspberry jam
- 1 tablespoon cornstarch
step 1: Drain 2/3 cup syrup from raspberries. In small saucepan over medium heat, combine syrup, jelly and cornstarch. Cook and stir until slightly thickened and clear. Cool. Stir in raspberries.