Jelly Sauce

The sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a double boiler or in a heatproof bowl set over simmering water, stirring frequently until warmed through and smooth.

Store cooled sauce in an airtight container in the refrigerator for up to 1 week. The sauce will thicken when chilled; reheat gently over low heat or in a double boiler, whisking to restore smooth consistency. Add a tablespoon of water if needed to adjust thickness.