Classic Melba Sauce Recipe
This Melba Sauce is a passion. I love this raspberry magic over my pound and angel cakes. I like it on poached peaches, pears and ice cream too. Try this Melba Sauce in your own way and tell me how you liked it.
Ingredients
1 package (10 ounces) frozen red raspberries
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup currant jelly
Directions
1. Put frozen raspberries into a 1-quart glass measuring pitcher. Heat uncovered in microwave oven 1 minute at High. Stir to break berries apart. Cook uncovered 30 seconds at High, or until berries are defrosted.
2. Stir a mixture of sugar and cornstarch into raspberries, then stir in currant jelly. Cook uncovered in microwave oven 6 minutes at High, or until sauce thickens and clears; stir twice.
3. Sieve sauce to remove seeds. Cool before serving.
2. Stir a mixture of sugar and cornstarch into raspberries, then stir in currant jelly. Cook uncovered in microwave oven 6 minutes at High, or until sauce thickens and clears; stir twice.
3. Sieve sauce to remove seeds. Cool before serving.
