Melba Sauce
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: 700 watt oven
Preparation time: 10 minutes
Cooking time: 10 minutes
Waiting time: none
A delicious dessert sauce that will keep for two weeks covered, refrigerated.
Cooking time will be the same using frozen thawed or fresh raspberries.
IngredientsPreparation
  • 1 [10-ounce / 284-g] box frozen raspberries, thawed
    or
    2 to 3 cups [500 to 750 mL] fresh raspberries
  • 1/2 cup [100 g] sugar
  • 1 tablespoon [15 mL] cornstarch
  • 1/2 cup [125 mL] black currant or apple jelly
  • 1 teaspoon [5 mL] lemon juice
  • 1 tablespoon [15 mL] Cognac
  • Place frozen raspberries into a 4-cup [1-L] dish.
  • Microwave uncovered on 'HIGH' for 4 minutes.
  • Stirring, break raspberries apart; microwave on 'HIGH' for 2 minutes more.
  • Into a bowl, mix together sugar and cornstarch.
  • Stir mixture into fresh or thawed raspberries, along with black currant or apple jelly, lemon juice and Cognac.
  • Microwave on 'HIGH' for 4 minutes, stirring twice.
  • Strain to remove seeds; pour mixture into a pretty jar.
  • Serve hot, or cold.
  • To reheat, microwave sauce on 'HIGH' for 1 minute.