MELBA SAUCE
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
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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