Skip to main content
Dessert

Strawberry Sauce

A sauce made by simmering strawberry marmalade with water and lemon juice, thickened with cornstarch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Strawberry and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,206 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Strawberry Sauce

Ingredients

Directions

Prepare

  1. Stir the strawberry marmalade through a sieve.

  2. Add the water and lemon juice to taste.

  3. Dissolve the cornstarch in a little water.

Thicken and finish

  1. Stir the dissolved cornstarch into the boiling mixture.

  2. Boil again for a few moments.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Strawberry + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together1,206 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberry marmalade
Provides the main strawberry flavour, fruit body and sweetness for the sauce.
Cornstarch
Thickens the liquid as its starch swells and sets when heated in the boiling sauce.
Lemon juice
Adds acidity that brightens the strawberry flavour.

The step that matters

Stir the dissolved cornstarch into the boiling mixture. Cornstarch must be fully dissolved in cold water first so it does not clump, and the sauce must be at a boil so the starch swells and thickens. Adding it to a cool mixture or stirring too little can leave lumps or a thin sauce.

“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 strawberry sauce recipes

Raspberry 3 See all 69 →

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesStrawberry Ice CreamStrawberry Ice Cream122 recipesLemon SherbetLemon Sherbet103 recipes