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Clear Sauce

From the book The Taste of Country Cooking by Edna Lewis

Introduction

Serve this sauce over Persimmon Pudding.

Ingredients

	⅔	cup sugar
	~	Pinch of salt
	2	tsp. cornstarch
	¼	tsp. grated nutmeg
	1	cup boiling water
	3	Tbsp. brandy

Steps

Mix sugar, salt, cornstarch, and nutmeg together in a non-aluminum saucepan. Pour in the boiling water, stirring constantly. Set on a medium-low burner and simmer for 12 minutes. Reheat and add the brandy before serving.

This content is from the book The Taste of Country Cooking by Edna Lewis.

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