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Sauce

Currant Jelly Sauce

A sauce made by combining brown sauce and currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Currant Jelly Sauce

Why it works: Sauce and currant work together. They rank in the top 35% of all ingredient pairs, and cooks put them together in 628 recipes. The science ↓

Currant Jelly Sauce

Ingredients

Directions

  1. Combine 1 cup brown sauce with ⅓ cup currant jelly in a saucepan.

  2. Bring the mixture to a boil.

  3. Serve.

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.

Photo for illustrative purposes only · Contact us to use it

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. Sauce + curranttop 35% of all pairs
    Smell alikelow
    Cooked together628 recipes

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

What each ingredient does

Brown sauce
Forms the savory base of the sauce, supplying most of its body and flavor.
Currant jelly
Adds sweetness and tartness, and its pectin helps the sauce thicken when heated.

“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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