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
- Cornstarch
- Thickens the sauce as it heats, giving it body and a glossy texture.
- Jelly
- Provides sweetness, fruit flavour and colour to the sauce.
- Sugar
- Adds sweetness and helps balance the tartness of the jelly.
The step that matters
Let it come to a boil. Cornstarch only thickens fully once the mixture reaches a boil; stopping early leaves the sauce thin and cloudy-tasting with raw starch flavour.
“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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