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Dessert

Fruit Sauce for Puddings

A simple fruit sauce made from water, fruit, and sugar, boiled and strained for use over puddings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and 12,256 recipes mention both. The science ↓

Fruit Sauce for Puddings

Ingredients

Directions

Make the sauce

  1. Boil the water in a saucepan.

  2. Add the fruit and sugar to the boiling water.

  3. Skim off any scum that rises to the surface.

  4. Cook until the juice looks rich and thick.

Finish and serve

  1. Strain the sauce and serve it over the pudding.

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 aroma chemistry they share, and how many recipes mention both.

  1. Currant + sugartop 26% of all pairs
    Aroma overlaplow
    Mentioned together12,256 recipes

Currant and sugar share little aroma chemistry, yet 12,256 recipes mention both: they likely work on texture and structure more than aroma.

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

What each ingredient does

Fruit
Provides the main flavour and colour, and its natural pectin helps the sauce thicken as it cooks.
Sugar
Sweetens the sauce and, as it dissolves and concentrates, helps give it body.

The step that matters

Cook until the juice looks rich and thick. Cooking drives off water and lets the fruit's pectin and sugar concentrate and thicken the juice. Stopping too early leaves a thin sauce, while cooking too long can make it sticky and overly sweet.

“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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