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Sauce

Jelly Sauce

A sauce made by melting sugar and jelly, thickened with cornstarch, and kept warm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 8,645 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Jelly Sauce

Ingredients

Directions

  1. Melt sugar and jelly in a cup of boiling water over the fire.

  2. Add butter and stir until melted.

  3. Dissolve cornstarch in water or wine, then stir into the jelly mixture.

  4. Bring to a boil, then set in a dish of hot water to keep warm, stirring occasionally.

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 + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

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, giving it body.
Jelly
Provides the main fruit flavor and sweetness.
Butter
Adds richness and a smooth, glossy mouthfeel.
Sugar
Adds sweetness and helps balance the tartness of the jelly.

The step that matters

Bring to a boil after adding cornstarch. Cornstarch only thickens fully once the mixture reaches a boil, so the sauce can stay thin if it is not brought to a boil after the cornstarch is stirred in.

“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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