Peach Melba Fruit Sauce Peach Melba Fruit Sauce

Author: Canadian Living

Put up the fresh flavours of raspberries and peaches in this sweet sauce to enjoy all year long over ice cream or cake.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: July 2004



In food processor, purée raspberries; press through fine sieve set over large saucepan. Discard seeds.

Add sugar, 1-1/4 cups (300 mL) water, corn syrup and lemon rind and juice. Bring to boil over medium-high heat; boil, stirring, for 2 minutes. Add peaches; return to boil. Reduce heat to medium and cook, stirring often, until thickened, about 15 minutes. Stir in raspberry liqueur.

Pour into eight 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and clean bands. Process in boiling water canner for 10 minutes; transfer to rack to let cool. Store in cool dark place for up to 1 year.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 1 mg
  • Protein 0 g
  • Calories 18.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 4 g


  • Vitamin C 2.0
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Peach Melba Fruit Sauce