Melba Sauce

Name: Melba Sauce
Yield: Approximately 4 cups (960 ml)
Ingredients: 2 tablespoons (30 ml) kirschwasser; granulated sugar, as needed; 3 tablespoons (24 g) cornstarch; 4 ounces (115 g) red currant jelly; 1 pound 12 ounces (795 g) fresh, ripe red raspberries or thawed IQF frozen raspberries; 1 pound 12 ounces (795 g) fresh, ripe red raspberries or thawed IQF frozen raspberries; 1 pound 12 ounces (795 g) fresh, ripe red raspberries or thawed IQF frozen raspberries

Preparation info

Approximately
4 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 pound 12 ounces (795 g) fresh, ripe red raspberries or thawed I

Sauce
Vegan
Gluten-free

Method

Puree the raspberries with the red currant jelly. Strain through a fine mesh strainer and discard the seeds. Measure and add water, if necessary, to make 4 cups (960 ml) juice.