Serve this as a dip for bananas, apples, pears, pound cake and angel food cake cut into cubes.

4 packages frozen raspberries
1/2 cup cornstarch
1/2 cup granulated sugar
2 tablespoons lemon juice
1/2 cup cherry brandy or 1 ounce cherry extract

Thaw raspberries and blend approximately 30 to 45 seconds. Pour into a cold electric skillet; set temperature control at 250 degrees F.

Mix cornstarch and sugar and add to the mixture in the skillet. Stir and bring to a boil until clear. Add lemon juice and flavoring.