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Dessert

Fruit Sauce

A sauce made from berry or larger fruit juice thickened with corn starch and sweetened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Corn and wine work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 366 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Fruit Sauce

Ingredients

Directions

  1. Combine the juices of ripe berries or larger fruit with a little water in a saucepan.

  2. Heat gently for a short time, then strain through a thin cloth without squeezing.

  3. For every ½ pint of juice, add 2 teaspoons of corn starch.

  4. Sweeten to taste and add wine or lemon juice if desired.

  5. Boil for 2 to 3 minutes.

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. Corn + winetop 26% of all pairs
    Smell alikemoderate
    Cooked together366 recipes

    Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Corn starch
Thickens the juice into a smooth sauce as it heats and gelatinises.
Ripe berries or larger fruit
Provides the juice that forms the body and flavour of the sauce.

The step that matters

Boil for 2 to 3 minutes. Corn starch only thickens fully once it reaches a boil, and the starch granules swell and set as they heat. Boiling too briefly leaves the sauce thin and cloudy, while the starch needs to be fully cooked to avoid a raw starchy taste.

“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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