| | Directions | | In medium saucepan, mix 3/4 C. of the raspberries with the jelly and bring to a boil over medium-high heat. Reduce heat to medium. In medium bowl, combine the remaining raspberries with the cornstarch, then add to saucepan; cook, stirring constantly, until thickened. Remove from heat and stir in butter. Cool, then add orange juice, and refrigerate until chilled. Serve over ice cream. |
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| Ingredients | | - |  | 1 package frozen raspberries, thawed (10 ounce pkg) |
| - | | 1/2 cup currant jelly or other compatible jelly |
| - | | 1 tablespoon cornstarch |
| - | | 1 tablespoon butter |
| - | | 3/4 cup fresh orange juice |
| - | | Vanilla ice cream |
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