Ruby-Red Raspberry Dessert Sauce

7 ingredients
2 steps

Ingredients

  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/4 cup sugar
  • 1/2 cup red currant jelly
  • 1/4 teaspoon orange extract
  • Vanilla ice cream

Directions

  1. 1
    In a blender, puree raspberries. Strain and discard seeds, reserving juice.
  2. 2
    In a small saucepan, combine cornstarch and cold water until smooth; stir in raspberry juice and sugar. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Whisk in jelly and extract. Chill. Serve over ice cream.

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