Mixed Citrus Sauce

The tartness of this sauce offsets the sweetness of our Mini Honey Fruitcakes.

1½ cups sugar
3 Tbsp. cornstarch
sea salt
2 cups warm water
1 stick butter, cut into small pieces
1 Tbsp. lemon peel, freshly grated
½ cup lemon juice, freshly squeezed
¼ cup blood-orange and lime juice (mixed, or one or the other)

Combine sugar, cornstarch, and ¼ tsp. sea salt in a medium saucepan. Whisk in water. Bring to a boil, whisking. Continue to boil, whisking, until clear and thick, about 6 minutes more.

Stir in butter, lemon peel, freshly grated, and citrus juices. Cook, stirring regularly, until smooth, 2-3 minutes more.

Makes about 2½ cups.

Cook's Note: Sauce can be refrigerated for up to 2 weeks.