Hot Fruit Sauce
Ingredients
Directions
Mix the cornstarch with a little cold water until smooth.
Stir the cornstarch mixture into the fruit.
Boil for 7 to 10 minutes.
Mash and strain the mixture.
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, once mashed, the body of the sauce.
- Sugar
- Adds sweetness and balances the tartness of the fruit.
- Cornstarch
- Thickens the sauce as it heats, giving it a smooth, glossy body.
The step that matters
Stirring the cornstarch into the fruit and boiling. Cornstarch must be fully smooth in cold water before it goes in, or it forms lumps. Starch granules swell and thicken only when the mixture reaches a boil, so the sauce needs to be kept boiling for the full time to reach its final consistency.
“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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