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.
Copyright © 1976, 2006 Knopf