1Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in wine. Heat to boiling; boil 4 to 6 minutes, stirring occasionally, until mixture begins to thicken.
2Stir in raspberries. Heat to boiling; boil 3 to 4 minutes or until mixture thickens.
3Strain sauce; cool. Store covered in refrigerator up to 2 weeks.