Apkicot of Fruit Sauce
Ingredients
Directions
Bring the sugar and fruit juice to a boil.
Moisten the cornstarch with the cold water, then add it to the syrup.
Boil for five minutes.
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 into the juice.
- Cornstarch
- Thickens the sauce when heated, giving it a glossy, pourable body.
- Fruit juice
- Provides the main liquid and fruity flavour of the sauce.
The step that matters
Moisten the cornstarch before adding it. Cornstarch clumps into lumps if added dry to hot liquid. Mixing it smooth with cold water first lets the starch disperse evenly, so it thickens the sauce uniformly when boiled.
“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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