Why it works: Red raspberry and sugar work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 49 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Fruit Sauce
Ingredients
Directions
Heat the fruit juice to scalding.
Mix cornstarch with a little cold water to form a cream.
Stir the cornstarch mixture into the hot fruit juice.
Cook until thickened, then add sugar according to the fruit's acidity.
Strain and cool before serving.
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.
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Red raspberry + sugartop 21% of all pairsSmell alikelowCooked together49 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fruit juice
- Provides the main flavor and liquid base of the sauce.
- Cornstarch
- Thickens the juice into a smooth sauce when heated with it.
- Sugar
- Balances the tartness of the juice for sweetness.
The step that matters
Stirring the cornstarch into the hot juice. Cornstarch clumps if added as a dry powder or without being first mixed into cold water. Mixing it into a smooth cream first lets the starch disperse evenly, so it thickens the sauce without lumps.
“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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