1. In a blender, puree raspberries. Strain and discard seeds, reserving juice.
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.
Difficulty: ................. intermediate
Preparation: ............ about 20 minutes
Servings: ................. 1-2/3 cups
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
Health info:
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