Fruit Sauces

If you have a batch of fruit that is going bad, and you want to get it put up the quickest, easiest, cheapest way possible—sauce it! Applesauce isn't the only member of this family. You can sauce cherries, peaches, rhubarb, cranberries, etc. Berries make fine special sauces to go on desserts. Apricots and even prunes can be made into a sauce. The sauces aren't meant to be supersweet. Sweeten to taste. The right amount of sweetness depends on you— and on the fruit.

BASIC SAUCE Prepare your fruit (peel, core, or whatever is appropriate). Add it to boiling water (a third part or less of your fruit amount). Cover and simmer gently until tender. Remove from heat Put the fruit through a strainer to make a smooth sauce, or use as is. Add sweetening and mix well. Always use a wooden spoon to stir and a really heavy (non-aluminum) pan to cook it in.

<P> BASIC FRESH, RAW-FRUIT SAUCE Crush fruits such as peaches, raspberries or strawberries. Sweeten to taste and serve over ice cream, pudding or cake. Canning a High-Acid Sauce: Follow Basic Sauce recipe (above). Return to a boil again. Have jars ready. Boil some lids in a pan of water. Using a widemouthed funnel, quickly pour the very hot sauce into the jar. Put on the first lid and then the screw one. Now give it 15 minutes of hard boiling in a water bath. Lift out, tighten, and set aside to cool. Freezing a Fruit Puree or Sauce: If needed, cook or steam your fruit in water until soft. Then mash or press through a colander or strainer, or blend. Add sweetening and/or lemon juice to taste. Heat to boiling; then cool as rapidly as possible. Pack into freezer containers. Leave headspace for expansion from freezing.

Continue reading here: Other Sauces

Was this article helpful?

0 0