Recipe - Brandied Raspberry Sauce

12 ounce Raspberries;frozen, dry pack
Three fourths cup Sugar
2 tablespoon Cornstarch
One fourth cup Brandy

Note: 3 cups fresh raspberries can be used in place of frozen raspberries.
Combine raspberries and sugar in medium saucepan. Dissolved the cornstarch
in the brandy in a small bowl. Stir the cornstarch mixture into the
raspberries until well blended. Cook over a medium heat, stirring
frequently, until the sauce thickens and bubbles, about 5 minutes. Do not
overcook. Cool to a room temperature. Store in a tightly covered container

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini