Instructions:

Heat jelly and raspberries to boiling in 1-quart saucepan. Mix water and cornstarch. Stir into raspberries. Heat to boiling, stirring constantly Boil and stir 1 minute; cool. Press through sieve to remove seeds if desired. About 1-1/2 Cups Sauce; 35 Calories Per Tablespoon. To Microwave: Omit water. Mix jelly and 1 tablespoon cornstarch in 4-cup microwavable measure until well blended. Gradually stir in raspberries. Microwave uncovered on high 5 to 6 minutes, stirring every minute, until boiling.