This sauce makes something special out of plain cake or vanilla ice cream.
Recipe information
Yield
yields about 2 1/2 cups
Ingredients
One 10-ounce package frozen raspberries, thawed
1/2 cup currant jelly
1 tablespoon cornstarch
1 tablespoon butter
3/4 cup fresh orange juice
Preparation
In a saucepan, mix 3/4 cup of the raspberries with the jelly and bring to a boil. Reduce the heat. Stir the cornstarch into the remaining raspberries and add this to the saucepan; cook, stirring constantly, until thickened. Remove the pan from the heat and stir in the butter. Cool. Stir in the orange juice and refrigerate until chilled.
