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Raspberry Sauce

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 15 minutes

Servings: Makes about 2½ cups



  • 1 (10 oz) package thawed frozen raspberries
  • ½ cup currant jelly or compatible jelly
  • 1 tablespoon cornstarch
  • 1 tablespoon butter
  • 1 tablespoon granulated sugar
  • ¾ cup fresh orange juice
  • vanilla ice cream


In a medium saucepan, mix ¾ 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.