Raspberry Sauce

12 ounce package or frozen raspberries in syrup, thawed
2 teaspoons sugar
1 teaspoon cornstarch
3 teaspoons cold water

Mash berries through a sieve, throwing away the seeds.

Add sugar, heat until almost boiling.

Mix cornstarch with water, add a little at a time to the berries, stirring constantly until mixture starts to thicken. Cool in refrigerator.

Serve with anything dessert-like and delicious.