Raspberry Sauce

1. 1

   In a medium saucepan, mix 3/4 cup of the raspberries with the jelly and bring to a boil over medium-high heat.

2. 2

   Reduce the heat to medium.

3. 3

   In a medium bowl, combine the remaining raspberries with the cornstarch, and then add to the saucepan; cook, stirring constantly, until thickened.

4. 4

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

5. 5

   Cool berry mixture, and then stir in the orange juice, and refrigerate until chilled.

6. 6

   Serve over vanilla ice cream.

No additional tips available.