New This Month

Under 30 Minutes

Mixed Citrus Sauce


The tartness of this sauce offsets the sweetness of our Mini Honey Fruitcakes.

  • Prep:
  • Total Time:
  • Yield: Makes about 2 1/2 cups

Source: Martha Stewart Living, December 2010


  • 1 1/2 cups sugar
  • 3 tablespoons cornstarch
  • Salt
  • 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)


  1. 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.

  2. Stir in butter, lemon zest, and citrus juices. Cook, stirring regularly, until smooth, 2 to 3 minutes more.

Cook's Notes

Sauce can be refrigerated for up to 2 weeks.

Reviews Add a comment