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Fruit Juice Sauce

A sauce made by thickening fruit juice with cornstarch, butter, and sugar, then simmering until frothy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98,233 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Fruit Juice Sauce

Ingredients

Directions

Make the sauce

  1. Cream the butter, sugar, and cornstarch together.

  2. Beat the mixture into the boiling water.

  3. Cook until thick and frothy, then remove from heat.

Finish and serve

  1. Add the fruit juice or ½ cup of beaten jelly.

  2. Set over hot water until served.

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 + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Cornstarch
Thickens the sauce as it heats in liquid, giving it body.
Butter
Adds fat for a smooth, rich mouthfeel.
Sugar
Adds sweetness and balances the fruit flavor.
Fruit juice
Provides the main fruit flavor and most of the liquid.

The step that matters

Cook until thick and frothy, then remove from heat. Starch granules must be heated in liquid until they swell and thicken the sauce. Stopping too early leaves it thin, while cooking too long can break down the thickening and scorch the bottom.

“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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