Cantaloupe And Raspberry Melba Recipes

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MELBA SAUCE



Melba Sauce image

A versatile raspberry sauce. Can be used in Peach Melba, Raspberry Fool, or even drizzled over a piece of pound cake. **Tips below.

Provided by Debbwl

Categories     Sauces

Time 25m

Yield 1 1/4 cups, 5 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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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