In a small saucepan, combine together the frozen raspberries and sugar. Bring to a boil over medium high heat. Stir the cornstarch/water mixture and then add it into the saucepan. Stirring constantly, cook until slightly thickened.

Press mixture through a fine mesh strainer to separate the seeds. You may discard the seeds if desired.

Serve over pancakes, waffles, cheesecakes, ice creams or other desserts.