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00:REM: RLE Raspberry Sauce 

by Jane Berkowitz

10: 1/2 cup orange juice
20: 1/4 cup granulated sugar
30: 1 tablespoon cornstarch
40: 10 ounces frozen raspberries

50: READ: Combine orange juice, sugar and cornstarch in saucepan.
55: READ: Whisk together until smooth
60: READ: Add frozen raspberries 
65: READ: Cook over high heat until mixture comes to a boil,
then reduce heat to high simmer for 5 minutes, or until mixture thickens, stirring constantly. 
70: REM: Serve warm or transfer to container; cover and refrigerate. 
75: REM: May be used cold or gently warmed.
80: REM: Yield: approximately 2 cup

90: READ: This sweetly tart sauce is especially good served warm over ice cream or pound cake.
It's also nice used as an accent for baked chicken or ham. Blackberries may be used in place of raspberries.
-- Jane Berkowitz,




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