Why it works: Sugar and corn are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 7,168 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Jelly Sauce
Ingredients
Directions
Make the sauce
In a saucepan, combine sugar, corn starch, jelly, and water.
Cook over medium heat until the mixture thickens and the starch taste is gone.
Serve
Serve warm with cabinet pudding.
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.
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Sugar + corntop 21% of all pairsSmell alikelowCooked together7,168 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Corn starch
- Thickens the liquid into a smooth sauce as it heats and gelatinizes.
- Sugar
- Adds sweetness and helps balance the sauce's flavor.
- Jelly
- Provides fruit flavor and sweetness to the sauce.
The step that matters
Cook until the starch taste is gone. Corn starch must be heated long enough for its granules to swell fully and thicken the liquid. Stopping early leaves a raw starchy taste and a cloudy, weak texture.
“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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