Raspberry Melba Sauce Recipes

MELBA SAUCE RECIPE

Steps:

• Take a saucepan, add sugar, raspberry puree, and red currant jelly.
• Simmer and let it boil for 5 minutes.
• After that add a teaspoon of cornstarch mixed with cold water.
• Keep stirring while it simmers and ensure the jelly gets melted, sugar gets dissolved and the mixture is tender.
• In order to extract its juice, use a mesh strainer allowing the juice to escape into a glass measuring cup as well as throw away seeds and pulp.
• Store it in an airtight jar and cool it down.
• Serve it as a dessert toppings

MELBA SAUCE

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.

RASPBERRY MELBA SAUCE

Steps:

• Puree all the ingredients, then pass through a strainer to remove the seeds.

RASPBERRY MELBA SAUCE RECIPE

Steps:

• Puree all the ingredients, then pass through a strainer to remove the seeds. This recipe yields 2 cups. Nutritional Analysis Per 2-tablespoon Serving: 61 calories, 15g carbohydrates, no protein, no fat, no cholesterol.