Clementine Sauce

Name: Clementine Sauce
Yield: 4 servings
Ingredients: 1 1 1/4 pounds clementines (about 8); 1 1 tablespoon sugar; 1 1 tablespoon cornstarch; 1 Pinch of salt; 1 2 tablespoons unsalted butter; 1 cut into pieces

From the kitchen of Carly

Bright clementine juice reduced to a silky, glossy sauce with just enough cornstarch to cling to whatever it touches. Butter melts in at the end for richness. Spoon over duck, pork, or vanilla cake while still warm.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/4 pounds clementines (about 8)
11 tablespoon sugar
11 tablespoon cornstarch
1Pinch of salt
12 tablespoons unsalted butter
1cut into pieces

Instructions

Squeeze enough juice from clementines to measure 1 cup.
Whisk together juice, sugar, cornstarch, and salt in a small heavy saucepan. Bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking, 1 minute.
Remove pan from heat and whisk in butter until melted.
Pour into a bowl and cover surface with wax paper or parchment. Cool to warm, about 30 minutes.