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Dessert

Raspberry Sauce

A sauce made from raspberry jelly, water, corn starch, sugar, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Raspberry and corn work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 86 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

Raspberry Sauce

Ingredients

Directions

Make the base

  1. Combine raspberry jelly and cold water in a saucepan.

  2. Place the saucepan in a larger pan of boiling water.

  3. Break up the jelly and stir until fully dissolved.

  4. Mix corn starch with a little cold water.

  5. Stir the mixture into the jelly mixture.

  6. Cook until it boils for 2 minutes.

  7. Add the sugar.

Thicken and cool

  1. Beat the egg yolks with 1 teaspoon of cold water.

  2. Stir the yolks into the mixture until it thickens, but do not let it boil.

  3. Remove from heat.

  4. Let cool for 5 minutes.

Fold in the whites

  1. Beat the egg whites with 1 teaspoon of sugar until stiff.

  2. Gently fold in the egg whites, one spoonful at a time.

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. Raspberry + corntop 16% of all pairs
    Smell alikemoderate
    Cooked together86 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Raspberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together3,101 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Corn + sugartop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Raspberry + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked together1,778 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Raspberry jelly
Supplies the raspberry flavour and sweetness, and its gelling agent gives the sauce body.
Corn starch
Thickens the sauce as it heats, giving it a smooth, body-rich texture.
Eggs
Yolks thicken the sauce gently, while whipped whites add lightness through trapped air.
White granulated sugar
Sweetens the sauce and helps stabilise the whipped egg whites.

The step that matters

Add the yolks without letting the sauce boil. Egg yolk proteins set when heated, so adding them to a boiling mixture can scramble them into lumps. Stirring them in off the boil lets the sauce thicken smoothly.

Swap the raspberry

How well each one fits the dish's main ingredients (corn, sugar, egg):

  1. Vanillafits better
  2. Coconutfits better
  3. Raisinfits better
  4. Raspberrythe original

Fit is the average pairing score against corn, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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