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Raspberry Sauce 6 - Recipe

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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.
-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