Raspberry Currant Sauce

1 pkg. (10 oz.) frozen raspberries, or use fresh raspberries
1/2 c. currant jelly
1 1/2 tsp. cornstarch
1 T. cold water

Heat raspberries and currant jelly to boiling point Mix and add the cornstarch and water. Boil 1 minute, stirring. Cool. (I would make the sauce first, then add the raspberries right at the end before serving.)

Good on pancakes, waffles, and french toast.