We started making fruit sauces many years ago to go on our waffles. We found them so yummy that we usually make extra to use on yogurt, pancakes, ice cream, etc. You can substitute fruits and flavors, increase or decrease the sweetness. It is very flexible. Since I have a local organic blueberry u-pick farm nearby, I always have blueberries in the freezer. Blueberry is our usual choice for fruit sauce. However, we love Strawberry too. We have made this with tart cherries and other fruits as well.
Sweetened with honey
I like to use honey in this sauce. It is a natural sweetener and lends a good flavor. You could try other sweeteners, if honey isn’t your favorite. We get wonderful raw honey from a local farm, so we usually have a big jar on hand.
Uses for fruit sauce
This sauce can easily be thickened further and used as a pie filling. The taste of homemade fruit sauce or filling is so much better than store-bought, and it is easy to make. The sauce can be frozen too, just defrost and stir to make sure it is all mixed well. I like to heat it up to put on waffles and pancakes, but like it cold for yogurt or ice cream.
When I make fruit sauce with strawberries, I add some vanilla extract to it and leave out the lemon juice.
Blueberry Fruit SauceCourse: Breakfast, SauceDifficulty: Easy
4 cups fresh or frozen blueberries
1/2 cup honey (or to taste)
1/2 cup water
2 tablespoons cornstarch
lemon juice (approximately half a lemon worth)
- Add Blueberries, water, honey and cornstarch to a sauce pan
- Heat mixture on medium heat till boiling, stirring constantly
- Allow mixture to thicken and then turn off heat
- Add lemon juice and mix well, taste for balance of sweet and lemon flavor. Add more lemon juice if needed and water if too thick (will thicken as cools too).
- You can add honey to desired level of sweetness, it really can depend on how sweet or tart your blueberries are. Maple syrup could be subsituted. If I use strawberries, I leave out the lemon juice and add less honey, as well as adding a bit of vanilla extract