Hot Fruit Sauce
Ingredients
Directions
Thicken the fruit
Mix the cornstarch smooth in a little cold water.
Stir the cornstarch mixture into the fruit.
Cook and finish
Boil for 5 to 10 minutes.
Wash and strain the sauce.
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
- Fruit or berries
- Provides the main flavour and most of the sauce's liquid and body.
- Sugar
- Adds sweetness and balances the tartness of the fruit.
- Cornstarch
- Thickens the sauce as its starch swells when the liquid boils.
The step that matters
Mixing the cornstarch smooth before adding it. Cornstarch clumps when it hits hot fruit directly. Dissolving it in cold water first lets the starch disperse evenly, so it thickens the sauce smoothly. The sauce must then boil so the starch fully swells and thickens.
“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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