12 oz Raspberries;frozen, dry pack

3/4 c Sugar

2 tb Cornstarch

1/4 c 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