Simple Fruit Sauces
Ingredients
Directions
Prepare
Pare and cut up your fruit, or take small fruits from the stems.
Place the fruit in a porcelain kettle with a little water (about ½ cup for small fruits, or enough to reach halfway up the fruit for larger fruits).
Cook the sauce
Cover and boil until the fruit is tender.
Add enough sugar to make the sauce pleasantly sweet, and stir.
Boil uncovered until the sauce is clear and has a preserve-like consistency.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fruit
- Provides the main flavor and, as it softens, the body of the sauce.
- Sugar
- Adds sweetness and, as it cooks down, helps give the sauce a preserve-like thickness.
The step that matters
Boil uncovered until the sauce is clear and has a preserve-like consistency. Once the fruit is tender, the sauce thickens only as water evaporates and the sugar concentrates. Stopping too early leaves it thin and watery, while cooking too long can make it sticky or over-reduced.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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