Clementine Sauce is a flavorful accompaniment to ice cream, fruit, or our favorite Bomboloni.

1 1/4 pounds clementines (about 8)

1 tablespoon sugar

1 tablespoon cornstarch

Pinch of salt

2 tablespoons unsalted butter, cut into pieces

Preparation Squeeze enough juice from clementines to measure 1 cup. Whisk together juice, sugar, cornstarch, and salt in a small heavy saucepan. Bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking, 1 minute. Remove pan from heat and whisk in butter until melted. Pour into a bowl and cover surface with wax paper or parchment. Cool to warm, about 30 minutes. Cooks' Note:•Sauce can be made 3 days ahead and chilled, covered. Rewarm over low heat before serving.