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Dessert

Hot Fruit Sauce

A sauce made from fruit, sugar, and thickening agent, boiled and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and corn are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 7,168 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Hot Fruit Sauce

Ingredients

Directions

  1. Mix the corn starch or flour with a little cold water until smooth.

  2. Stir the mixture into the fruit and sugar.

  3. Boil for 5 to 10 minutes.

  4. Mash and strain the sauce.

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. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

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

What each ingredient does

Fruit or berries
Provides the main flavor, color, and pulp of the sauce.
Sugar
Sweetens the sauce and balances the tartness of the fruit.
Corn starch or flour
Thickens the sauce as it heats, giving it body.

The step that matters

Boil the starch mixture. Starch only thickens fully once the liquid reaches a boil and the starch granules swell and gelatinize. Stirring the starch smoothly into the fruit first prevents lumps, and boiling for the full time ensures the sauce sets to the intended 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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