#34 fruit sauce

Being used to the delicious all-American Aunt Jemima syrup on our waffles, pancakes & crepes only paved the way to discovering (and really enjoying) this easy all-natural fruit syrup-styled dessert sauce.  The best thing about sweet dessert sauces is the magical touch they can give just about anything: cakes, breads, pies, & ice cream!

So far, I’ve tried blueberry, strawberry, and cherry – but I look forward to experimenting with many other seasonal & tropical fruits.  Served as a sauce with the crushed fruit adds a lovely all-natural element, but it also works great without fruit as a quick hot fondue syrup for fruits or bits of cake.

For the Sauce

  • 1 cup (240ml) of fruit juice of choice
  • 1/2 cup (100g) of sugar
  • 1 tablespoon of cornstarch
  • 2 teaspoons of fresh lemon juice
  • 1 tablespoon of butter
  • 1 cup of crushed fruit of choice

In a small saucepan, combine the fruit juice, sugar, and cornstarch.  Whisk well to be totally sure that the sauce is absolutely lump-free and cook, stirring, over low heat thoroughly until thickened.  Stir in the lemon juice, butter and crushed fruit.  Stir well until desired consistency.  Remove from heat and pour into a sauce dish.  Serve hot or cold.

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