Cinnamon Sauce
A simple, sweet, and aromatic sauce suitable for puddings or desserts. This recipe offers a method using whole cinnamon sticks infused in water to create a delicate, spiced butter sauce, optionally enhanced with white wine and a pink hue.
Ingredients
- 1 stick Cinnamon stick (Approximately 3 inches long)
- 1.5 cups Water (To be reduced during boiling)
- 2 tbsp Unsalted butter
- 1 tbsp All-purpose flour (To thicken the sauce)
- 2 tbsp White sugar (Adjust to taste)
- 1 tbsp White wine (Optional, for flavor improvement)
- 1 drop Red food coloring (Optional, modern substitute for cochineal to create a pink tint)
- 3 drops Essence of cinnamon (Optional alternative if not using cinnamon stick infusion)
Instructions
- 1Break the cinnamon stick into smaller pieces. Place them in a saucepan with the water. Bring to a boil, then reduce heat and simmer until the water is infused with flavor and reduced to about 1 cup.
- 2Strain the cinnamon water into a heatproof jug or bowl to remove the stick pieces. Discard the cinnamon pieces.
- 3In the same saucepan (wiped clean), melt the butter over medium heat. Stir in the flour and cook for 1 minute to remove the raw flour taste, but do not let it brown.
- 4Gradually whisk the hot cinnamon water into the butter and flour mixture. Continue whisking constantly to prevent lumps until the sauce comes to a gentle simmer and thickens.
- 5Stir in the sugar and white wine (if using). If you prefer a stronger flavor or skipped the infusion step, add the essence of cinnamon now. Optionally, add a drop of red food coloring to give the sauce a pink tint. Serve warm.