Mix sugar and cornstarch in small saucepan. Add frozen raspberries. Heat to boiling over medium heat. Stir constantly and boil for 1 minute. The sauce is technically finished, but you might want to strain it. If you do not want to strain it, then skip the next step.
Seedless Topping: If you want the raspberry sauce to be seedless, then pour the sauce through a strainer after cooking. Straining the sauce will take around 30 minutes or more. Although you will lose most of the fiber, for which raspberries are famous, seedless raspberry sauce is an elegant topping and makes a better presentation for a special dessert.
Pour the finished (strained or not strained) raspberry sauce into a clean lidded jar and refrigerate. The sauce will keep for a couple of weeks or more, but try to use it up within the month.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org