Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
package (10 ounces) frozen raspberries, thawed, drained and juice reserved
to 2 tablespoons orange- or raspberry-flavored liqueur, if desired
Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur. Refrigerate any remaining sauce.
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