Thaw strawberries; drain, reserving 1/2 cup juice. Reserve remaining juice for use in other recipes. Set strawberries aside.
Combine reserved juice and cornstarch in a small mixing bowl, stirring until smooth. Set aside.
Melt jelly over low heat in a heavy saucepan; add cornstarch mixture, stirring until thickened and clear. Add reserved strawberries and brandy, mixing well. Serve warm or chilled over ice cream or pound cake.