Red Fruit Sauce

15oz frozen raspberries 1/2 cup cranberry juice cocktail 3Tbsp granulated sugar 1Tbsp cornstarch

In a saucepan, bring raspberries and cranberry cocktail to a boil. Reduce heat and cook for about 5 minutes or until the raspberries are very soft.

Strain through a sieve into a bowl, pressing with the back of a spoon to remove as much of the pulp as possible from the seeds.

Combine the sugar and cornstarch Ina saucepan. Stir in the fruit mixture gradually, making sure there are no lumps.

Cook over moderate heat until the sauce is thickened and translucent, stirring constantly. Chill completely and use as a sauce for royal almond pudding.