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Raspberry-Currant Melba Sauce

Western.Chefs's picture
Ingredients
  Raspberries 1 Pint, frozen
  Red currant jelly 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon, blended
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Dish: 
Sauce
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raspberry
Preparation Time: 
20 Minutes
Servings: 
4

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