Fruit Sauce

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (2)
  1. Combine fruit jelly (strawberry, currant, or apricot) with sherry.
  2. Sweeten to taste.
Original Text
Fruit Sauce. Cataldi says:—“ Fruit sauce for puddings is much improved by having a little wine in it—cooking sherry is better than light claret. The sauce is merely fresh melted strawberry or currant jelly (see Jams, Jellies, &c.) or apricot jelly with sherry, and sweetened to your taste.”
Notes
—