Total Calories: 250
Place raspberries and sugar in saucepan. Mix preserves and cornstarch into orange juice add to raspberry mixture. Bring to a boil, stirring boil 1 to 2 minutes or until mixture thickens and becomes glossy. Press mixture through fine sieve to purée and remove seeds. Cover and chill. Toss sauce with strawberries and serve.
Note: Berries can be served in tart shells. Fill just before serving top with whipped cream flavored with a hint of kirsch liqueur.
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