Melba Sauce

Name: Melba Sauce
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

6 ingredients

6 steps

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

1

Thaw raspberries.
2

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.
3

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.
4

Pour into an airtight jar. Cool. Cover and refrigerate until ready to use.
5

**For a thicker sauce, either add more jelly or do not dilute juice from raspberries.
6

**If sauce becomes too thick, add water, bring to a boil and stir until smooth.