To make sauce, drain raspberries, reserving juice. Add enough water to juice to make 1 cup. In small saucepan, combine cornstarch and juice, mixing until smooth. Cook over medium heat, stirring constantly, until mixture boils. Continue to cook, stirring, 2 minutes longer. Remove from heat and stir in raspberries. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.