Fruit Jelly Sauce
- 8 ounce jar fruit jelly
- Sugar
- 1 small stick cinnamon
- 3/4 lemon
- 3 cups water
- 1 1/2 tablespoons cornstarch
- 1/2 cup white wine
Use such jellies as plum, cherry, strawberry, raspberry, gooseberry, currant, apple or apricot. Combine the jelly with the spice and sugar to taste. Dissolve cornstarch in little cold water, add remaining water, bring to boiling point; add fruit jelly mixture; boil until thick and clear, about 12 minutes (be patient, you rascal). If lumpy, press through a fine sieve. Add wine, which is optional. If sauce is too thin, add more cornstarch and cook 12 minutes more. Serves 6.
Submitted by May 31, 2009
10 min
24 min
34 min