As the name of my blog indicates, I spend a lot of time thinking about home. Of course, my Heavenly Home is the one that is eternal, so that’s where I need to lay up my treasures, and that’s the one I’m striving for. But in the meantime, I have been given this tiny piece of the here-and-now—this home on the edge of town, this family, this neighborhood—in which to serve Him. And, though this is in the earthly realm, I want the things that happen here to be investments in the Heavenly realm.



Tuesday, June 25, 2013

Fruit On Tuesday ~ Week 4 {Raspberry Sauce}




Today, I am sharing a very versatile fruity recipe with you. I have called it "Raspberry Sauce" here, because that is the version I made on Sunday evening. But you can make it out of almost any fruit. At different times, I have made Blueberry Sauce, Strawberry Sauce, and Mixed Berry Sauce. I am imagining Peach Sauce too. Or Pineapple Sauce. Yes, lots of versatility here! 

You can use fresh fruit, as I did with this Raspberry Sauce, or you can use frozen fruit, as I have on many occasions.

Want to spice it up a bit? Go ahead and add a few shakes of cinnamon to the blueberry version, or a dash of nutmeg to the peaches. 

Drizzle it Glop it over ice cream...or pound cake. Stir it into plain yogurt. Spoon it over pancakes...or  over waffles and freshly whipped cream and have breakfast for dinner as we did last night!



Blueberry sauce as an ice cream topping


I told you this fruity sauce is versatile!  

Versatile and easy!  You can make it up in 15 minutes (or less!). Use it right away...or put it in the fridge while you proceed with your summer. It'll be there when you get the ice cream out at the end of a hot day.






Ingredients:
2 cups raspberries
1/2 cup granulated sugar
1 teaspoon lemon juice
1/4 cup water
1 heaping tablespoon cornstarch
Directions:
  1. Bring raspberries, sugar, and lemon juice to a full boil.  (If you're substituting a non-berry fruit, you may need to cook a few minutes, until the fruit is fork tender.)
  2. Make a slurry of the cornstarch and water; stir into boiling fruit mixture.
  3. Continue cooking, stirring constantly, until sauce is thickened.




What would you do with fruit sauce?  Do you have any versatile recipes in your collection?

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5 comments:

  1. Barbara F.June 25, 2013 at 7:24 PM

    Suddenly, I am craving peach Melba!! Love raspberry sauce, your waffles look so good. I have frozen pitted cherries and some mixed cherries, I am going to try this. xo

    ReplyDelete
  2. VeeJune 25, 2013 at 8:53 PM

    Oh looks yummy! I have a short attention span today...took off to pin this and forgot to come back to say thank you! Strawberries are just coming on now so perhaps I'll go pick some and make some waffles, whip some cream, and take it away. Thought of you all this evening as we found ourselves back in "The Cage" at Cole Farms.

    ReplyDelete
  3. LorrieJune 26, 2013 at 12:49 AM

    Strawberry, raspberry - no matter - they all taste good. I love fruit sauces on waffles, over ice cream, cheesecake, and folded into whipped cream for something light and frothy (although not calorie-free!)

    ReplyDelete
  4. SarahGeorgeJune 26, 2013 at 4:54 AM

    mmm...yummy... mouthwatering sauce for sure..:) I'm always fond of berries.. Thank you for the easy recipe Cheryl.. I'm just loving your fruity posts....:)

    ReplyDelete
  5. podsoJune 26, 2013 at 6:13 AM

    This looks so good! And I learned a new word: slurry!

    ReplyDelete

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