Jelly Sauce
Ingredients
Directions
Melt the sugar and jelly in boiling water over heat.
Dissolve cornstarch in cold water and stir into the mixture.
Bring to a boil and it's ready for use.
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 it heats, giving it body and a glossy texture.
- Jelly
- Adds sweetness and fruity flavour, and sets the sauce's character.
- Sugar
- Adds sweetness and helps balance the flavour of the jelly.
The step that matters
Bringing the mixture to a boil. Cornstarch only thickens fully once it reaches a boil, so the sauce can stay thin if it is not brought to a boil after the cornstarch is stirred in.
“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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