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