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Melba Sauce Recipe
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Melba Sauce Recipe

Melba Sauce Recipe is a tasty and easy sauce. It is sweet and fruity with a little tang. This sauce can lift up many dishes. It goes well with meat, fish, and even desserts.
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Prep Time 5 minutes
Cook Time 12 minutes
Servings: 6
Course: Dessert Sauce, Sauce
Cuisine: French, Originated in France
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • Raspberries = 01 cup fresh or frozen
  • Red Currants = 1/2 cup fresh or frozen
  • White Sugar = 1/4 cup
  • Lemon Juice = 01 tablespoon
  • Cornstarch = 01 teaspoon for thickening (Optional)
  • Water = 01 tablespoon for cornstarch mix

Equipment

  • Small Saucepan
  • Wooden Spoon or Spatula
  • Fine Mesh Strainer (Optional)
  • Bowl
  • Measuring Cups and Spoons
  • Small Whisk (for cornstarch mix)

Method
 

  1. Step by Step Instructions:
Step 1: Combine Ingredients
  1. Add raspberries, red currants, sugar, and lemon juice to a saucepan.
Step 2: Heat the Mixture
  1. Set the pan over medium heat.
  2. Stir gently to combine.
Step 3: Simmer Slowly
  1. Let the mixture simmer for 10 to 12 minutes.
Step 4: Break Down the Fruit
  1. Stir often.
  2. The fruit will soften and release juice.
Step 5: Add Cornstarch Slurry (Optional)
  1. If too thin, mix cornstarch with water.
  2. Add slowly.
Step 6: Thicken the Sauce
  1. Cook for 1 to 2 minutes until the sauce thickens.
Step 7: Turn Off Heat
  1. Remove the pan from heat.
  2. Let it cool a bit.
Step 8: Strain for Smoothness (Optional)
  1. Use a fine strainer to remove seeds and skins.
Step 9: Cool and Store
  1. Transfer to a clean jar.
  2. Let it cool before serving.
Servings and Preparation Times
  1. Preparation Time: 5 minutes
  2. Cook Time: 12 minutes
  3. Total Time: 17 minutes
  4. Servings: Makes about 6 servings (2 tbsp each)

Notes

  • Use Fresh Fruit: Fresh berries give the best flavor and color.
  • Use Frozen Fruit: Frozen fruit works well if fresh is not available.
  • Adjust Sugar to Taste: Add more sugar if you like a sweeter sauce.
  • Strain the Sauce: Strain for a smooth and seed-free finish.
  • Add Cornstarch if Needed: Only use cornstarch if the sauce is too thin.
  • Serve Warm or Room Temp: This sauce tastes best warm or at room temperature.