JELLY SAUCE
This simple Jelly Sauce recipe offers a delightful way to elevate desserts with a touch of elegance. The sauce combines the sweetness of jelly with the warmth of brandy or wine, creating a rich and flavorful base. A touch of cornstarch thickens the sauce, and the optional addition of egg white adds a light, airy texture, making it perfect for drizzling over cakes or puddings.
Ingredients
- 1 cup Thin jelly
- 1 cup Boiling water
- 1/2 cup Brandy or wine
- 1 tablespoon Sugar (Quantity estimated (not specified in original recipe))
- 1 teaspoon Cornstarch
- 1 tablespoon Cold water (Quantity estimated (not specified in original recipe))
- 1 large Egg white (Optional)
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Instructions
- 1In a saucepan, combine the thin jelly and boiling water. Stir until the jelly is completely dissolved. Add the brandy or wine.
- 2In a small bowl, dissolve the cornstarch in cold water. Add the cornstarch mixture to the jelly mixture and stir constantly over medium heat until the sauce thickens, about 5 minutes. Add sugar to taste.
- 3If desired, gently fold in the beaten egg white for a lighter texture. Serve warm or cold.
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