Mixed Citrus Sauce
The tartness of this sauce offsets the sweetness of our Mini Honey Fruitcakes.
- Total Time:
- Yield: Makes about 2 1/2 cups
Source: Martha Stewart Living, December 2010
- 1 1/2 cups sugar
- 3 tablespoons cornstarch
- 2 cups warm water
- 1 stick unsalted butter, cut into small pieces
- 1 tablespoon finely grated lemon zest plus 1/2 cup fresh lemon juice (from 2 lemons)
- 1/4 cup blood-orange and lime juice (mixed, or one or the other)
Combine sugar, cornstarch, and 1/4 teaspoon salt in a medium saucepan. Whisk in water. Bring to a boil, whisking. Continue to boil, whisking, until clear and thick, about 6 minutes more.
Stir in butter, lemon zest, and citrus juices. Cook, stirring regularly, until smooth, 2 to 3 minutes more.