Advertisement
Cider-Lemon Sauce
- Makes about
1¼ cups
- Difficulty
Easy
By Richard Sax
Published 1994
Lemon sauces are traditional over warm gingerbread and puddings; cookbook author Sallie Williams’ touch of using fresh apple cider instead of water mellows this sauce beautifully. Aside from its perfect marriage with gingerbread, try this sauce over poached pears, a baked apple, Oven-Steamed Figgy Pudding, or fresh figs, halved, sprinkled with sugar and warmed in the oven.
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
As a sauce the result was very gelatinous, recipe uses either too much cornflour or too little cider. On the other hand my wife asked for the recipe as she found it good spread on toast