Tart and sweet, this sauce is a must for persimmon pudding, but it also goes well with gingerbread and drizzled onto fresh orange segments.
1 C sugar
1¼ T cornstarch
1¼ C hot water
3½ T unsalted butter
4 T fresh lemon juice
3 t grated lemon rind
Combine sugar, cornstarch and salt in a pan. Add hot water and cook, stirring
often, for 15-20 minutes until sauce has thickened. Add remaining ingredients and
cook for another 5 minutes until sauce is thick and clear. Serve hot or cool.