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Drain 1 pkg. (300g) thawed, frozen raspberries, reserving juice. Place berries in sieve; crush to extract additional juice. Discard seeds. Whisk 1 Tbsp. corn starch and 1/2 cup heated Kraft Raspberry Jelly into juice. Cook sauce in microwave on HIGH until thickened for 1 to 2 min. Refrigerate until cool. Makes 11/4 cups.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.