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Raspberry Sauce

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

  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
TagsSauceRaspberryBerryFruit5 Ingredients or FewerEasyCookbooks
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