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One 10 oz. pkg. frozen raspberries, thawed 1/2 cup currant jelly 1 T. cornstarch 1 T. butter 3/4 cup fresh orange juice
In a pan, mix 3/4 cup of the raspberries with jelly and bring to a boil. Reduce heat. Stir the cornstarch into the remaining raspberries and add this to the pan; cook, stirring constantly, until thickened. Remove pan from heat and stir in butter. Cool. Stir in the orange juice and refrigerate until chilled. This sauce makes something special out of plain cake or vanilla ice cream. Makes about 2 1/2 cups sauce Source: Unknown