NewScientist The Last Word - Tag 'sauce' details

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Why would a sauce made from blueberries and cassis not freeze solid? I made a sauce for lamb from blueberries and cassis, but made too much so put some in the freezer. It wouldn't set solid and spent a month being malleable at -7 °C. It tasted OK when we used it later. Why wouldn't it freeze solid? Tom Lyndhurst, Pinner, Middlesex
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