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Fruit Sauces
Preparation info
For
4–6
Difficulty
Easy
Appears in
The Cookery of England
Published 1975
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