"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Melba Sauce Recipe

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This recipe for Melba Sauce, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kee High Culinary Arts
Added: Tuesday, December 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 oz raspberries, red, frozen
2 T + 1 t sugar, granulated
1 T cornstarch
Dash of salt
c corn syrup, light
2 T water
1 T lemon juice

Directions:
Directions:
Defrost raspberries. Drain raspberries and reserve juice. Combine sugar, cornstarch, and salt: mix thoroughly and put aside. Pour reserved raspberry juice into a saucepan. Add corn syrup and water to raspberry juice. Heat to boiling. Add combined sugar-cornstarch mixture to hot juice while stirring. Cook until thickened and clear. Remove from heat; add lemon juice and raspberries. Mix lightly but thoroughly. Chill. Serve over angel food cake, ice cream or other desserts.

Personal Notes:
Personal Notes:
This recipe is a huge hit in our Culinary Arts class. We usually double the recipe because everyone wants a sample!! The students love it served over ice cream but we've also had it over fruit; peaches are especially delicious with melba sauce!

 

 

 

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