Melba sauce, a wonderfully fruity raspberry/redcurrant sauce, is used for all sorts of ice cream desserts. This recipe, discovered in Good Housekeeping's Cookery Compendium of 1959, is simply delicious and will finish off any ice cream dessert - whether it's a simple one-scoop or extravagant sundae.
Original Recipe: 'Melba Sauce' (Book 7, 1959)
Speed: 1.5 hours | Serves: 6
4 tbsp. redcurrant jelly
85g sugar (we used caster)
¼ pint / 142ml raspberry purée
2 level tsp. powdered arrowroot or cornflour (we used cornflour)
1 tbsp. cold water
1. Mix together the jelly, sugar and raspberry purée in a saucepan over low heat and bring to the boil.
2. Blend the arrowroot powder or cornflour with the cold water and then add to the raspberry mixture.
3. Continue cooking until the sauce becomes thick and clear, stirring all the time with a wooden spoon.
4. Strain using a sieve and cool before using.
Original Recipe for 'Melba Sauce'
'BOOK 7': Good Housekeeping’s Cookery Compendium (1959)
Authors: The Good Housekeeping Institute
Publisher: The National Magazine Co. Ltd. And printed by Letterpress by Sun Printers Ltd. (Watford, England, U.K.)