Ingredients for Melba Sauce
- Frozen Raspberries
- Red Currant Jelly
- 1/4 cup granulated sugar (or to taste)
- 1 tablespoon lemon juice
- Lemon Peel
- Salt
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How to Make Melba Sauce
- If using frozen raspberries, thaw completely.
- Combine thawed raspberries in a medium saucepan.
- Gently simmer, covered, for 15 minutes, mashing gently with a spoon or potato masher to release juices.
- Strain the raspberry mixture through a fine-mesh sieve into a glass measuring cup, pressing gently on the solids to extract as much juice as possible.
- Discard the seeds and pulp.
- Add enough water to the raspberry juice to reach a total volume of 2/3 cup.
- Return the raspberry juice to a clean saucepan.
- Add the raspberry jelly, sugar, and lemon juice.
- Simmer over medium-low heat, stirring frequently, until the jelly melts, the sugar dissolves, and the sauce is smooth and thickened (about 5-7 minutes).
- Taste and adjust sweetness as needed.
- Pour the Melba sauce into an airtight jar.
- Allow to cool completely.
- Cover and refrigerate until ready to use (at least 2 hours for best flavor).
- For a thicker sauce, add more jelly. For a thinner sauce, add more water while simmering.
- If sauce becomes too thick after refrigeration, add a teaspoon of water at a time, stirring until smooth.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
158g
Fat
0g
Carbs
16g
