2 (14-ounce) packages frozen raspberries, thawed
1 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons raspberry liqueur
Press the thawed raspberries through a fine wire-mesh strainer into a saucepan. Discard the solids. In a small bowl stir the sugar and cornstarch together. Stir this mixture into the raspberry juice until it is smooth. Cook over medium-high heat until the mixture comes to a boil, stirring constantly. Allow it to boil for 1 minute, stirring constantly. Remove from the heat. Stir in the liqueur. Set it aside to cool. Pour into a bowl, cover, and chill for 2 hours.
YIELD: 4 TO 5 SERVINGS