Fruit Sauce

by | Jan 2, 2018 | Fruits


4 cups diced fresh or frozen fruit (blueberries, blackberries, apricots, peaches, cherries, apples, or pears are good)

12-ounce can frozen concentrated apple or white grape juice

1 cup water

3 tablespoons potato starch or ¼ cup Clear Jel dissolved in ½ cup water (⅓ cup cornstarch may be used instead)


Place fruit, juice, and water in a saucepan. Place over high heat until mixture begins to boil.

With apples, turn down heat and simmer until apples are soft (5-10 minutes).

Remove from heat and stir in dissolved starch. Return to heat and stir until it just begins to boil and becomes thick.

Hint: Add the dissolved starch slowly and stir briskly to prevent lumps from forming. As you add and stir, the sauce will immediately thicken. Stop adding starch when the mixture reaches the desired consistency. Some tart fruits may need more sweetening. This may be done by adding a little honey or other sweetener of choice.

Make about 6 cups.

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