Peach Melba Sauce
📜 Collection: Unknown Twenty Five | ✍️ Attribution: Unattributed | 📂 Category: Sauces A classic fruit sauce made with raspberries and red currant jelly, perfect for topping desserts. It cooks down until clear and thick before being strained and cooled.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 10 mins | Cooling time | 4 servings |
🔪 Key Equipment
- Saucepan
- Strainer
- Spoon
Ingredients
Sauce Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (10 oz) pkg. | Raspberries | Frozen, thawed |
| 1 1/2 tsp. | Cornstarch | None |
| 1/2 cup | Red currant jelly | None |
Instructions
Step 1: Preparation and Cooking
- Combine 1 (10 oz) pkg. thawed raspberries and 1 1/2 tsp. cornstarch in a saucepan.
- Add 1/2 cup red currant jelly to the mixture.
- Bring the mixture to a boil, stirring constantly until it becomes clear and thick.
- Strain the sauce to remove seeds, then set aside to cool.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 5 days.
Original Recipe Scan
