| COMPOT | Fruit stewed in sugar or syrup (6) |
| COMPOTE | Fruit stewed in sugar or syrup (7) |
| CANDIED | Cooked in sugar or syrup |
| FRAISE | French word used in cookery for a strawberry; or, a liqueur or syrup flavoured with such (6) |
| SEAPIE | Leftover meat and veggies stewed in a pie |
| STICKY | Like glue or syrup |
| RHUBARB | Plant with edible leaf-stalks traditionally stewed in sugar and baked with a crumble topping (7) |
| CARAMEL | Sugar or syrup heated until it turns brown (7) |
| MAPLE | Kind of sugar or syrup |
| DAIQUIRI | Iced drink of rum, lime juice and sugar or syrup (8) |
| TAFFY | Chewy candy of sugar or syrup boiled until thick and pulled until glossy. |
| RUMPUNCH | A drink comprising a molasses-based spirit, lime juice and sugar or syrup (3,5) |
| RICH | Wealthy or high in sugar or fat (4) |
| SHRUB | Mixed drink of lemon, spices, sugar and rum that shares its name with a bushy type of plant such as the Christmas box; or, a fruit cordial or syrup of raspberry or other fruit with added vinegar, for |
| PRESERVE | Confiture, jam, marmalade, pickle or other such food prepared in sugar or vinegar "to keep" (8) |
| WASHINGUPLIQUID | Dish up quail wing stewed in detergent (7-2,6) |
| TRIPLESEC | Spelt and rice stewed in orange liqueur (6,3) |
| FRICASSEE | Poultry or meat cut into pieces and stewed in gravy (9) |
| GLAZE | A glossy layer of apricot jam, eggwash, ganache or syrup applied to cakes, pastry etc; an impervious vitreous decorative coating on porcelain, pottery and other ceramics; or, a transparent topcoat in |
| ADOBO | Filipino dish of meat, fish or vegetables stewed in vinegar, soy sauce, garlic and black peppercorns; Spanish, 'marinade' (5) |
