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Kirsch Sauce ( Sauce au Kirsch)

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Ingredients 13 ingredients

  1. one tablespoon arrowroot flour
  2. Bitter
  3. one glass best cognac
  4. half cup sugar
  5. one tablespoon cornstarch
  6. Orange
  7. one tablespoon lemon juice
  8. Kirsch
  9. one glass liquor
  10. One and a half cups water
  11. one vanilla
  12. Puddings
  13. one tablespoon brandy
Contains Gluten Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Orange High in vitamin C · Source of folate

    High in vitamin C · 71 mg per 100 g, 89% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of folate · 30 µg per 100 g, 15% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Nutrients per 100 g of “Oranges, raw, with peel”, USDA FoodData Central.

  2. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Method

  1. One and a half cups water, half cup sugar, one large glass of kirsch, one tablespoon arrowroot flour.
  2. Put one cup water on stove with the sugar, add part of the kirsch, cook about ten minutes.
  3. In the meantime, dissolve the flour in half cup water and thicken the sauce;
  4. add the rest of the kirsch.
  5. Color with the red fruit coloring a light shade of pink.
  6. Serve with any kind of hot puddings.
  7. Clear Vanilla Sauce ( Sauce claire a la Vanille) One and a half cups water, half cup sugar, half tablespoon vanilla extract (or one vanilla bean), one tablespoon arrowroot flour, one tablespoon brandy, one tablespoon lemon juice.
  8. Put one cup water on stove with the sugar;
  9. add the vanilla (or the vanilla bean);
  10. cook about ten minutes.
  11. In the meantime, dissolve the flour in half cup water and thicken the sauce;
  12. add the brandy and lemon juice.
  13. When ready to serve, remove the vanilla bean.
  14. Serve with any kind of hot puddings.
  15. Burning Sauce ( Sauce brulante) One cup water, one cup sugar, one large tablespoon lemon juice, one glass best cognac.
  16. Cook half cup water and the sugar until an amber shade;
  17. add the other half cup water and the lemon juice;
  18. let stand until cold.
  19. When ready to serve, put the sauce around the pudding on the platter;
  20. pour the cognac over the sauce — carefully.
  21. When serving, let it go burning to the table.
  22. This sauce is mostly used for steamed puddings.
  23. Orange Sauce ( Sauce a 1’ Orange) Four oranges, half cup sugar, two cups water, one tablespoon cornstarch, and one glass liquor.
  24. Wash the oranges;
  25. grate a trifle from the outside of each (take care not to go too deep as that would make the sauce bitter).
  26. Squeeze the oranges;
  27. put the juice with the rind in a saucepan, add one and a half cups water, let come to a boil, thicken with the cornstarch dissolved in the other half cup water, cook about three minutes.
  28. When ready to serve, add the liquor.
  29. Serve with any kind of souffle, and with hot or cold puddings.
  30. [If for cold puddings, serve the sauce cold.]

Plating

Cookware for this recipe

  • Saucepan
  • Steamer
  • Grater