Fruit Sauce
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 139. Vision transcription from the scanned page; needs review.
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Ingredients
- Sweeten to taste with 1 to 2 tablespoons sugar.
- 1/2 teaspoon finely shredded orange peel
- 1/4 cup orange juice
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 8- to 8 3/4-ounce can fruit (unpeeled apricot halves, pitted light sweet cherries, fruit cocktail, peach slices, pear slices, or crushed pineapple) or one 10-ounce package frozen fruit, thawed (red raspberries, strawberries, or peach slices)
Instructions
- In a saucepan mix orange peel, orange juice, cornstarch, and cinnamon. Stir in undrained fruit. Cook and stir till bubbly. Cook and stir 2 minutes more. Serve over cheesecake, ice cream, cake, or crepes.
- Microwave directions: In a 4-cup measure mix orange peel and juice, cornstarch, and cinnamon. Stir in undrained fruit. Micro-cook, uncovered, on 100% power (high) for 3 to 5 minutes or till bubbly; stir every minute till slightly thickened, then every 30 seconds. Cook 30 seconds more.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "DFC 4093 Assorted mini cream-topped pastries drizzled with fruit sauce and chocolate ready to tempt at the bakery counter.jpg" by PattayaPatrol; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:DFC_4093_Assorted_mini_cream-topped_pastries_drizzled_with_fruit_sauce_and_chocolate_ready_to_tempt_at_the_bakery_counter.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.