You had asked about a raspberry sauce on Dec 25. Try this: Thaw 2 10-ounce packages of frozen raspberries. Press 1 package through a sieve over a saucepan, forcing pulp through. Discard seeds. Stir in 2 tablespoons brown sugar, 1 tablespoon lemon juice, 2 teaspoons cornstarch, 1/2 teaspoon cinnamon, 1/2 teaspoon salt and remaining raspberries. Cook over medium-low heat, stirring