Meanwhile, in 2-quart saucepan, mix 1/4 cup sugar and 1 tablespoon cornstarch. If necessary, add water to reserved raspberry liquid to measure 1/2 cup. Gradually stir liquid into sugar mixture. Cook, stirring contantly, over medium heat until mixture boils and thickens. Gently fold in raspberries; stir in almond extract. Cool completely, about 1 hour.