Raspberry Sauce

Directions

1. 1
   In a saucepan, mix 3/4 cup of the raspberries with the jelly and bring to a boil.
2. 2
   Reduce the heat.
3. 3
   Stir the cornstarch into the remaining raspberries and add this to the saucepan; cook, stirring constantly, until thickened.
4. 4
   Remove the pan from the heat and stir in the butter.
5. 5
   Cool.
6. 6
   Stir in the orange juice and refrigerate until chilled.