Raspberry Puree’

10 oz. pkg. frozen raspberries in light syrup, thawed
1 T. frozen orange juice concentrate, thawed
1 T. cornstarch

Process raspberries in blender until smooth. Press through sieve and discard seeds. Combine orange juice and cornstarch to puree’ and stir until smooth. Cook over medium heat until mixture comes to a boil stirring constantly. Cook 1 minute longer stirring constantly. Pour sauce into squirt bottle and chill until ready to decorate the dessert plate.