Melba Sauce

• frozen raspberries↗10 ounces
• red currant jelly↗1⁄2 cup
• sugar↗1⁄4 cup
• lemon juice↗1 tablespoon
• lemon peel↗1⁄4 teaspoon

  finely grated

• salt↗1 dash

Step-by-step instructions

1. 1

   Thaw raspberries.

2. 2

   Place in medium saucepan. Cover and gently simmer 15 minutes. Put through a fine strainer into a glass measuring cup, pressing gently to extract as much juice as possible. Discard seeds and pulp.

3. 3

   Add water to juice, if necessary to make 2/3 cup. Return juice to clean pan. Add remaining ingredients. Simmer and stir until jelly melts, sugar dissolves and mixture is smooth.

4. 4

   Pour into an airtight jar. Cool. Cover and refrigerate until ready to use.

5. 5

   **For a thicker sauce, either add more jelly or do not dilute juice from raspberries.

6. 6

   **If sauce becomes too thick, add water, bring to a boil and stir until smooth.