Jelly Sauce
Ingredients
Directions
Make the sauce
Dissolve the cornstarch in the water or wine.
Add the mixture to the fruit jelly and bring it to a boil.
Keep warm and serve
Set the sauce in a dish of hot water to keep it warm until serving, stirring occasionally.
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
- Cornstarch
- Thickens the sauce as its starch swells and sets when heated.
- Water or wine
- Dissolves the cornstarch so it blends in smoothly without lumps.
- Fruit jelly
- Supplies the sweetness and fruit flavor, and its gel adds body to the sauce.
The step that matters
Bring the mixture to a boil. Cornstarch only thickens fully once it reaches a boil, so the sauce can stay thin if it is not heated enough. Dissolving the starch in cold liquid first keeps it from clumping when added to the hot jelly.
“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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