Fruit Sauces

Preparation info

  • For

    4–6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A purée of soft fruit, such as blackcurrants, raspberries, gooseberries, loganberries, blueberries or blackberries, is sweetened to taste and thickened with cornflour which has been stirred into very little cold water and

A purée of soft fruit, such as blackcurrants, raspberries, gooseberries, loganberries, blueberries or blackberries, is sweetened to taste and thickened with cornflour which has been stirred into very little cold water and