Clementine Sauce
['1 1/4 pounds clementines (about 8)', '1 tablespoon sugar', '1 tablespoon cornstarch', 'Pinch of salt', '2 tablespoons unsalted butter', 'cut into pieces']
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.
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