Jelly Sauc
Ingredients
Directions
Dissolve sugar and jelly in ½ cup of boiling water over heat.
Stir in ½ teaspoon cornstarch dissolved in a little cold water.
Bring to a boil and cook until thickened.
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
- Sugar
- Adds sweetness and helps give the sauce body as it dissolves.
- Jelly
- Provides fruit flavour and gelling pectin that helps the sauce set as it cools.
- Cornstarch
- Thickens the sauce when heated, giving it a smooth, glossy texture.
The step that matters
Stir the cornstarch slurry into the hot liquid and bring it to a boil. Cornstarch must be fully dispersed in cold water first, then heated to a boil, so starch granules swell and thicken the sauce evenly without lumps or a starchy taste.
“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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