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: 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.) Make a slurry of the cornstarch and water; stir into boiling fruit mixture. Continue cooking, stirring constantly, until sauce is thickened.

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