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Raspberry Sauce Recipe

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This recipe for Raspberry Sauce, by , is from The Quinland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shaphon Quinland
Added: Thursday, December 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (10-ounce) package frozen raspberries, thawed
1/2 cup currant jelly, or compatible jelly
1 tbsp cornstarch
1 tbsp butter
3/4 cup fresh orange juice
Vanilla ice cream

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
5 - 10
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
Serve over vanilla ice cream.

 

 

 

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