Traditional Melba sauce is cooked raspberries and current jelly. I love that combination, but current jelly is sometimes hard to find and a bit expensive. I wanted something less expensive and quicker to make, so I came up with this no-cook variation.
Note: If you choose not to use the current jelly, increase the confectioners' sugar to 1/2 cup and increase the apple juice to 1/4 cup.
Equipment Needed
Measuring cups and spoons
Blender
or food processor
Ingredients
2 cups raspberries, fresh or frozen
1/4 cup current jelly (optional)
1/4 cup confectioners' sugar (powdered sugar)
1 tablespoon lemon juice
2 tablespoons apple juice
Directions
Puree everything together in a blender. Pass through a fine mesh strainer to remove the seeds, or leave them if you prefer.
Photo by Alexander Kalina
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