Jelly Sauce
Ingredients
Directions
Melt the sugar and jelly in the boiling water.
Dissolve the cornstarch in the cold water and stir it into the mixture.
Let it come to a boil and serve hot.
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
- Jelly
- Provides the main flavour and sweetness, and sets the sauce's colour and fruity aroma.
- Cornstarch
- Thickens the sauce as it heats, giving it a glossy, pourable body.
- Sugar
- Adds sweetness and balances the tartness of the jelly.
The step that matters
Stirring the cornstarch in before boiling. Cornstarch must be dispersed in cold water first, or it clumps when added to hot liquid. It thickens only once the mixture reaches a boil, so the sauce needs to come fully to the boil to reach its final 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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