Simple Fruit Sauces
Ingredients
Directions
Prepare the fruit
Pare and cut up your fruit, or take small fruits from the stems.
Place the fruit in a porcelain kettle with the specified amount of water.
Cook
Cover the kettle and boil until the fruit is tender.
Add sugar to taste and stir well.
Boil uncovered until the mixture thickens and reaches 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 breaks down, the body of the sauce.
- Water
- Creates steam and liquid so the fruit softens evenly before thickening.
- Sugar
- Adds sweetness and, as it cooks down, helps the sauce thicken to a preserve-like texture.
The step that matters
Boil uncovered until thickened. Once the fruit is tender, the sauce thickens only as surplus water evaporates. Stopping too early leaves it thin, while overcooking can make it stick and scorch on the bottom of the kettle.
“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.
More fruit sauce recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.