Melba Sauce
- Reviews 2
Ready In: 25 mins
Serves: 5
Yields: 1 1/4 cups
Ingredients
- 10 ounces frozen raspberries
- 1⁄2 cup red currant jelly
- 1⁄4 cup sugar
- 1 tablespoon lemon juice
- 1⁄4 teaspoon lemon peel, finely grated
- 1 dash salt
Directions
- Thaw raspberries.
- Place in medium saucepan. Cover and gently simmer 15 minutes. Put through a fine strainer into a glass measuring cup, pressing gently to extract as much juice as possible. Discard seeds and pulp.
- Add water to juice, if necessary to make 2/3 cup. Return juice to clean pan. Add remaining ingredients. Simmer and stir until jelly melts, sugar dissolves and mixture is smooth.
- Pour into an airtight jar. Cool. Cover and refrigerate until ready to use.
- **For a thicker sauce, either add more jelly or do not dilute juice from raspberries.
- **If sauce becomes too thick, add water, bring to a boil and stir until smooth.
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