What can you use to thicken a raisin sauce instead of cornstarch?

You have many options for thickening raisin sauce besides cornstarch! Here are some alternatives, categorized by their properties:

For a Smooth Texture:

* Arrowroot powder: Similar to cornstarch, but produces a slightly clearer sauce.

* Tapioca starch: Slightly less sticky than cornstarch, yielding a smooth, slightly chewy sauce.

* Potato starch: Provides a slightly glossy finish and holds up well in acidic sauces.

* Wheat flour: A readily available option, but can sometimes result in a cloudy sauce. Use a small amount and cook it thoroughly to avoid a raw flour taste.

For a Bit of Texture:

* Thickened fruit purees: Apple sauce, prune puree, or even mashed bananas can add thickness and a subtle sweetness.

* Red wine reduction: Simmer red wine down until it's thick and syrupy for a rich, flavorful sauce.

* Butter and flour roux: This classic technique adds a buttery richness and thickening power.

* Bread crumbs: A sprinkle of toasted bread crumbs adds a bit of texture and richness.

Tips for Thickening:

* Cold water: When using starches, mix them with cold water first to form a slurry to prevent lumps.

* Whisk: Continuously whisk the sauce as you add the thickener to avoid lumps.

* Simmer: Allow the sauce to simmer for a few minutes to cook out the raw flavor of the thickener.

Remember: The amount of thickener you need will depend on the amount of sauce and the desired consistency. Start with a small amount and add more as needed.

Choosing the best thickener depends on your preferred texture and flavor profile. Experiment to discover your favorite alternative!