Skip to main content
Sauce

Jelly Sauce

A sweet sauce made from sugar, jelly, water, butter, and cornstarch, simmered and thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 8,645 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Jelly Sauce

Ingredients

Directions

  1. Melt sugar and jelly in boiling water over low heat.

  2. Add butter and stir until melted.

  3. Dissolve cornstarch in water or wine, then stir into the mixture.

  4. Bring to a boil, then set in a dish of hot water to keep warm, stirring occasionally.

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 their aromas overlap, and how often cooks already put them together.

  1. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Cornstarch
Thickens the liquid into a smooth sauce as it heats and gelatinizes.
Jelly
Provides sweetness and fruit flavor, and helps set the sauce's body.
Butter
Adds richness and a smooth, glossy mouthfeel to the sauce.
Sugar
Adds sweetness and balances the tartness of the jelly.

The step that matters

Bring to a boil before holding warm. Cornstarch only thickens fully once it reaches a boil. Stirring it in cold and holding it warm without boiling can leave the sauce thin or lumpy.

“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.

More jelly sauce recipes

Currant 50Apple 5Fruit 3Game 3Ham with Currant 3Mutton with Currant 3 See all 26 →

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesWine Sauce for Sweet PuddingsWine Sauce for Sweet Puddings6 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipes