Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
package (10 ounces) frozen raspberries in light syrup, thawed
tablespoons orange juice
Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. Mix sugar and cornstarch in 1-quart saucepan; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
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