Raspberry Sauce

By JJCR

Ingredients

• This sauce makes something special out of plain cake or vanilla ice cream.
• One 10 oz. package frozen raspberries, thawed
• 1/2 cup currant jelly
• 1 tbsp. cornstarch
• 1 tbsp. butter
• 3/4 cup fresh orange juice

Preparation

Step 1

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.

PAULA DEEN'S KITCHEN CLASSICS