Raspberry Glaze

Servings: 1 cup

Ingredients:
1(10 oz) pkg frozen raspberries in syrup, thawed
4 teaspoons cornstarch
2 tablespoons kirsh or creme de cassis

1. Drain raspberries, reserving syrup.
2. Sieve raspberries, discard seeds.
3. Combine pulp and reserved syrup.
4. Measure cornstarch into a 4 cup measuring cup.
5. Whisk in a little of the raspberry mixture to form a smooth paste.
6. Whisk in remaining raspberry mixture.
7. Microwave on HIGH for 2:30-3:00 or until mixture thickens and bubbles, stirring twice.
8. Mixture should be thick and clear.
9. Stir in kirsch or creme de cassis.
10. Cover surface of hot glaze with plastic wrap or waxed paper.
11. Cool 1 1/2 hours at room temperature before using as glaze for Raspberry Cream Cups, cheesecake or glace fruit pie.