Raspberry Sauce

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Servings: about 2 1/2 cups
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

1 (10-ounce) package frozen raspberries, thawed
1/2 cup currant jelly, or compatible jelly
1 tablespoon cornstarch
1 tablespoon butter
3/4 cup fresh orange juice
Vanilla ice cream





In a medium saucepan, mix 3/4 cup of the raspberries with the jelly and bring to a boil over medium-high heat. Reduce the heat to medium. In a medium bowl, combine the remaining raspberries with the cornstarch, and then add to the saucepan; cook, stirring constantly, until thickened. Remove the pan from the heat and stir in the butter. Cool berry mixture, and then stir in the orange juice, and refrigerate until chilled. Serve over vanilla ice cream.

Show: Paula's Home Cooking/Christmas Special Edition 2007 issue/Mar/Apr 2008 issue
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