Jam Sauce

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Preparation info

  • About

    1 cup

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • β…“ cup raspberry, strawberry or apricot jam, sieved
  • 2 tablespoons sugar
  • Β½ cup water
  • 1 tablespoon kirsch or ΒΌ teaspoon almond extract


Mix together the jam, sugar and water in a small saucepan. Bring to a boil, stirring, and simmer for one minute. Remove from the heat and add the kirsch or almond extract.

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