Melba Sauce - Celebrating the Beauty of Raspberries
It's a glorious sauce that's lightly sweet, slightly tart, and quite uncomplicated! The star in this vintage sauce is the raspberry, showing in a very beautiful way some of the best desserts can be quite simple. Served warm, slowly sliding over a scoop of ice cream onto a tender pound cake - it elevates a simple dessert into something magical.
Equipment
- Saucepan
- Vitamix blender or sieve for removing the seeds
Ingredients
- 24 ounces fresh or frozen raspberries, about 4 cups
- 2 to 4 tablespoons sugar
- 1-½ tablespoons cornstarch
- ⅓ cup currant jelly
Instructions
- Toss the raspberries into a saucepan. Add the sugar, cornstarch and the currant jelly. If the raspberries are tart, use all 4 tablespoons of the sugar.
- 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 15 to 20 minutes. The sauce will have a slightly cloudy appearance until the cornstarch has cooked sufficiently and begins to thicken.
- Process the sauce in a Vitamix for about 3 to 4 minutes on high to pulverize the seeds, or strain the sauce through a sieve to remove the seeds.
Notes
Melba sauce can be served over pound cake, angel food cake, or vanilla ice cream.
And if you don't mind the seeds from raspberries, you can certainly serve the sauce with them.