Raspberry Sauce 6 Recipe

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.