What is melba sauce

As I mentioned in the directions, many people prefer to strain out the seeds and pulp from the raspberries and just use the juice. For this method, depending on the consistency you want the sauce to end up, you may need to cook it longer to let the liquid reduce. As written, this sauce becomes fairly thick once it cools, so if you are looking for a liquid sauce to pour over ice cream, definitely skip the corn starch.

Add some to a salad fruit or otherwise , or use it for dipping anything rich like wings or cauliflower wings, for instance. If you found this article helpful, please consider joining my email newsletter community for new recipes every week! As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

This post contains affiliate links, below. You can read more here. Food processor. Silicone spatulas in a nice shade of teal. Optional cheesecloth. Turquoise ceramic non-stick saucepan set. While I used whipped cream to top my baba al rum recipe , Melba sauce would be delicious over these rum cakes! It would also make a tasty addition to this apricot and lemon bobka , also known as Polish Easter bread.

Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. I have always believed that upstate New York was one of the biggest melting pots in the US. It makes sense that we have some unique local favorites with all of these influences hanging around. So back to this Melba sauce and mozzarella stick thing. The sauce while similar to raspberry preserves there is a few noticeable differences.

For starters it is not cooked down the way preserves are, all the ingredients are placed in a blender and blended to the desired thickness. Total Time 30 mins. Course Dips and Sauces. Cuisine American.

Servings 4 people. Calories 50 kcal. Take a saucepan and put thawed raspberries frozen raspberries are to be thawed before into it. After covering it with a lid, simmer for 15 minutes. In order to extract its juice, use a strainer allowing the juice to escape into a glass measuring cup as well as throw away seeds and pulp. You can add water to the juice to make it about two-thirds of the cup if needed. Now, pour the juice into a clean pan, followed by adding the remaining ingredients.

Keep stirring while it simmers and ensure the jelly gets melted, sugar gets dissolved and the mixture is tender. Store it in an airtight jar and cool it down before covering it for refrigeration. Serve when it's ready to use. Tried this recipe? Let us know how it was! Related Posts. About The Author.