Clementine Sauce Recipe
- 1 1/4 pounds clementines (about 8)
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- Pinch of salt
- 2 tablespoons unsalted butter, cut into pieces
- 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.
