This sauce makes something special out of plain cake or vanilla ice cream.

Ingredients

　　One 10-ounce package frozen raspberries, thawed

　　1/2 cup currant jelly

　　1 tablespoon cornstarch

　　1 tablespoon butter

　　3/4 cup fresh orange juice

　　In a saucepan, mix 3/4 cup of the raspberries with the jelly and bring to a boil. Reduce the heat. Stir the cornstarch into the remaining raspberries and add this to the saucepan; cook, stirring constantly, until thickened. Remove the pan from the heat and stir in the butter. Cool. Stir in the orange juice and refrigerate until chilled.

　　Paula Deen's Kitchen Classics