Braindied Raspberry Sauce
1 (12 oz.) pkg. frozen dry-pack whole raspberries or 3 c. fresh raspberries
3/4 c. sugar
2 Tbsp. cornstarch
1/4 c. brandy, Grand Marnier or other orange liqueur
Combine raspberries and sugar in medium-sized saucepan.
Dissolve cornstarch in liqueur in small bowl.
Stir into raspberries until well combined.
Cook over medium heat, stirring frequently until sauce thickens and bubbles, about 5 minutes.
Do not overcook.
Cool to room temperature.
Store in tightly covered container in refrigerator.