Fruit Sauces

These recipes are from Sweets to the Sweet by Susan Branch.  To buy this book, which is adorable, please visit www.susanbranch.com.

Delicious sauces to put on waffles, pancakes, french toast, german pancakes, and ice cream.

Strawberry Sauce:

Makes 2 Cups

20oz. bag frozen, whole strawberries

1/2 C. water

1/2 C. sugar

Coarsely chop 2/3 of the berries - set aside the rest.  Put chopped berries, water, and sugar in a stainless steel saucepan and bring to a boil - reduce heat to medium and continue to cook 15 min.  Stir in whole berries and heat through.  Serve warm.

Apple Sauce:

Makes 2 Cups

3 lg. green apples (granny smith)

1 C. water

1 Tbsp. sugar

1 tsp. cinnamon

Peel, core, and coarsely chop apples.  Put all ingredients in a stainless steel saucepan and bring to a boil.  Reduce heat to medium and continue to cook 10 minutes, stirring often.  Serve warm.

Blueberry Sauce:

Makes 1 1/3 Cups

12oz. bag frozen blueberries

1/3 C. water

1/3 C. sugar

1 tsp. lemon rind

Place all ingredients in a stainless steel saucepan and bring to a boil.  Reduce heat to medium - cook 5 min. Gently strain out berries and continue cooking liquid 5 more minutes.  (this helps to keep berries intact.)  Reduce berries to juice and heat through.  Serve warm. 

Raspberry Sauce:

2 c. fresh (or frozen) raspberries

2 Tbsp. currant jelly

1-2 Tbsp. sugar

1 tsp. cornstarch

Crush the raspberries and force through sieve to remove seeds.  Put the raspberry juice, along with the jelly, into a small saucepan and bring to a boil.  Add sugar to taste; simmer 2 minutes.  Mix the cornstarch with 1 Tbsp. cold water till smooth; slowly whisk mixture into sauce.  Cook, stirring, 5-7 min. till thickened.  Chill.