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Sauce

Raspberry Jam Sauce

A thickened sauce made with raspberry jam, sugar, milk or water, and cornflour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Raspberry and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,014 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Raspberry Jam Sauce

Ingredients

Directions

Thicken the sauce

  1. Mix the cornflour with the cold water until smooth.

  2. Stir the mixture over heat until it boils.

Sweeten and finish

  1. Add the sugar and raspberry jam, then boil again.

  2. Strain the sauce before serving.

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.

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. Raspberry + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Raspberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together3,101 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cornflour
Thickens the liquid as its starch swells and sets when heated and boiled.
Raspberry jam
Adds fruit flavour, colour and sweetness to the sauce.
Sugar
Sweetens the sauce and balances the tartness of the raspberries.
Milk or water
Forms the liquid base that the cornflour thickens.

The step that matters

Boiling after adding the cornflour mixture. Cornflour only thickens fully once the starch granules swell and gelatinise at boiling point. Stopping before the mixture boils leaves the sauce thin and possibly floury, so keep stirring until it boils.

Swap the raspberry

How well each one fits the dish's main ingredients (sugar, milk):

  1. Vanillafits better
  2. Figfits better
  3. Peachfits better
  4. Raspberrythe original

Fit is the average pairing score against sugar, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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