Raspberry-Currant Melba Sauce Recipe
Summary
Preparation Time20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Main IngredientRaspberry
Ingredients
| Raspberries | 1 Pint, frozen | |
| Red currant jelly | 1/3 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1 tablespoon cornstarch blended with 2 tablespoons water | ||
Directions
Puree raspberries in an electric blender at high speed and strain.
Pour into a saucepan, mix in jelly, sugar, and cornstarch paste, and cook and stir over moderate heat until thickened and clear.
Cool, taste for sweetness, and add more sugar if needed.
Pour into a saucepan, mix in jelly, sugar, and cornstarch paste, and cook and stir over moderate heat until thickened and clear.
Cool, taste for sweetness, and add more sugar if needed.
Chef
