Fruit Sauce
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Moisten the cornstarch in the cold water.
Stir the cornstarch mixture into the boiling water.
Add the sugar and boil for 10 minutes.
Add the fruit and serve.
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.
- Sugar
- Sweetens the sauce and adds body to its flavour.
- Canned fruit
- Provides the main flavour and fruit content of the sauce.
The step that matters
Stir the cornstarch mixture into the boiling water. Cornstarch must be fully dispersed in cold liquid before it meets heat. Adding it to boiling water without moistening it first, or failing to stir it in, can cause lumps. Starch thickens once its granules swell in hot liquid, so even distribution gives a smooth sauce.
“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.
More fruit sauce recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.