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Melba Sauce – Celebrate the Beauty of Raspberries!

Melba Sauce – Celebrate the Beauty of Raspberries!

Brilliant scarlet in color – this sauce is lightly sweet and uncomplicated!  The stars in this classic sauce are the raspberries. And they show that in a very beautiful way some of the best desserts are really quite simple.

Sauces can take a simple treat and elevate it to an elegant confection. This is a tasty example! Melba sauce – a vintage dessert sauce – is said to have been created to honor an Australian soprano, Nellie Melba in the late 1800s. It was served alongside peaches in a dish known as Peach Melba. But this gorgeous raspberry sauce is really wonderful flying solo!

It’s made with a short list of ingredients – raspberries, a touch of sugar, a little cornstarch to thicken and currant jelly for a vibrant shine.

It’s the perfect time for fresh ripe raspberries – they are in abundance in the markets. But you can also use frozen – or buy a large batch and flash freeze some for later!

The sauce comes together quickly. A quick cook until the cornstarch is clear and no longer cloudy in appearance.

The currant jelly melts into the berries producing a sauce that showcases the delectable red raspberry, almost glistening in appearance.

It’s splendid for topping a simple scoop of vanilla ice cream nestled in a delightful crispy phyllo shell. Simply marvelous!

Melba Sauce

3 cups fresh or frozen raspberries

3 teaspoons sugar

3 teaspoons cornstarch

¼ cup currant jelly

Toss the raspberries into a saucepan.

Add the sugar, cornstarch and the currant jelly.

Cook and stir over low heat until the juices of the raspberries release and the sugar and the cornstarch have dissolved, about 10 minutes.

Raise the heat to medium and continue cooking, stirring occasionally. Cook until the sauce is no longer cloudy in appearance and the sauce has thickened slightly, about 10 to 15 minutes.

The sauce will have a slightly cloudy appearance until the cornstarch has cooked sufficiently and begins to thicken.

If you are not a fan of seeds in raspberries you can strain the sauce through a sieve.

Melba sauce can be served over pound cake, angel food cake or vanilla ice cream. For an elegant but easy dessert place a scoop of ice cream inside a phyllo shell and top with Melba sauce. (Athens Foods make wonderful phyllo shells and can be found in the freezer section of most food markets.)

Makes about 3 cups of sauce.

Melba Sauce, courtesy of Preserving Good Stock

March 29, 2019
: Makes about 3 cups.

A brilliant scarlet sauce - sweet and uncomplicated! The star in this classic sauce is the raspberry. They show in a very beautiful way that some of the best desserts can really quite simple.

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Ingredients
  • 3 cups fresh or frozen raspberries
  • 3 teaspoons sugar
  • 3 teaspoons cornstarch
  • ¼ cup currant jelly
Directions
  • Step 1 Toss the raspberries into a saucepan. Add the sugar, cornstarch and the currant jelly.
  • Step 2 Cook and stir over low heat until the juices of the raspberries release and the sugar and the cornstarch have dissolved, about 10 minutes.
  • Step 3 Raise the heat to medium and continue cooking, stirring occasionally. Cook until the sauce is no longer cloudy in appearance and the sauce has thickened slightly, about 10 to 15 minutes. The sauce will have a slightly cloudy appearance until the cornstarch has cooked sufficiently and begins to thicken.
  • Step 4 If you are not a fan of the seeds in raspberries you can strain the sauce through a sieve.
  • Step 5 Melba sauce can be served over pound cake, angel food cake or vanilla ice cream. For an elegant but easy dessert place a scoop of ice cream inside a phyllo shell and top with Melba sauce. (Athens Foods make wonderful phyllo shells and can be found in the freezer section of most food markets.)

 

 



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