Raspberry Sauce

1. 1

   In a saucepan, mix 3/4 cup of the raspberries with the jelly and bring to a boil.

2. 2

   Reduce the heat.

3. 3

   Stir the cornstarch into the remaining raspberries and add this to the saucepan; cook, stirring constantly, until thickened.

4. 4

   Remove the pan from the heat and stir in the butter.

5. 5

   Cool.

6. 6

   Stir in the orange juice and refrigerate until chilled.

No additional tips available.