Raspberry Sauce

Directions

1. 1
   In a medium saucepan, mix 3/4 cup of the raspberries with the jelly and bring to a boil over medium-high heat.
2. 2
   Reduce the heat to medium.
3. 3
   In a medium bowl, combine the remaining raspberries with the cornstarch, and then add to the saucepan; cook, stirring constantly, until thickened.
4. 4
   Remove the pan from the heat and stir in the butter.
5. 5
   Cool berry mixture, and then stir in the orange juice, and refrigerate until chilled.
6. 6
   Serve over vanilla ice cream.