2 (10 oz.) pkgs. frozen raspberries
water
1/4 C sugar
2 Tbsp cornstarch
pinch of salt
1/4 tsp almond extract
Thaw frozen raspberries. Squeeze out syrup through fine strainer or cheesecloth. Add enough water to make 1 ½ cups. Heat on stove. Mix sugar, cornstarch, and salt in small bowl, then add to syrup. Cook until thickened. Remove from heat and stir in almond extract.
Source: Sister Gassman (submitted by Pamela Peterson)