Raspberry Sauce

Recipe Ingredients

1		Frozen raspberries - (10 oz) - thawed
1/2 cup	31g / 1.1oz	Currant jelly
		= (or compatible jelly)
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Butter
3/4 cup	177ml	Fresh orange juice
		Vanilla ice cream

Recipe Instructions

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

In a medium bowl, combine the remaining raspberries with the cornstarch, and then add to the saucepan; cook, stirring constantly, until thickened. Remove the pan from the heat and stir in the butter.

Cool berry mixture, and then stir in the orange juice, and refrigerate until chilled. Serve over vanilla ice cream.

This recipe yields about 2 1/2 cups.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B06) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.