Wine Sauce

Name: Wine Sauce
Yield: Makes about 285 ml/½ pt/generous 1 cup sauce
Ingredients: 100 ml/4 fl oz/½ cup fortified wine, such as Madeira or sweet sherry; 55 ml/2 fl oz/¼ cup sweet sherry or port; 55 g/2 oz/¼ cup butter; 1 tsp flour; zest of 1 orange, cut off without pith, plus 2 tsp orange juice; 100 g/3½ oz/scant ½ cup caster sugar; 100 g/3½ oz/⅓ cup apricot jam (jelly), pushed through a sieve to remove the lumps; juice of 1 lemon; 200 ml/7 fl oz/scant 1 cup water

Preparation info

Makes about
285 ml
sauce

Difficulty
Easy

Appears in

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

About

Wine sauce was a standard Victorian accompaniment for sweets, especially puddings. The first of these recipes occurs late in Mrs Crocombe’s manuscript, but she recommends it to go with several of her earlier recipes, including college puddings, sponge cake pudding, custard pudding and castle puddings. There were many variations on this theme, and the second of those given here is an earlier version, from Eliza Acton, from