Sweet Sauce Recipes

There are sweet sauces and savory ones. The sauce recipes listed on this site are sweet sauces. Sweet sauces can be cold or hot when accompanying or garnishing a dessert. Here are a few different kinds: butterscotch; caramel; chocolate; fudge; custard and fruit. An example of fruit sauces are blueberry, cranberry and strawberry.

There is even a hard sauce. It really is not a sauce at all, but it is called one. What is it? Well, it is sweet and rich and made by creaming or beating butter and sugar with a liquor such as brandy, rum, sherry or whiskey or if you want a non-alcoholic sauce, it can be mixed with a flavoring such as vanilla or almond.

A hard sauce is really a sweet butter that is served cold. Often it is served with hot desserts such as fruitcake, gingerbread, bread pudding, Indian pudding, plum pudding and mincemeat pie.

Blueberry Sauce

• 6 tbsp blueberry jam
• 2 tbsp lemon juice
• 2 tbsp water
• 2 tsp cornstarch
• 1 cup fresh or frozen blueberries, thawed, drained
• 1 tsp grated lemon peel

Put the blueberry jam and lemon juice in a medium saucepan and heat using a low temperature. Stir the water and cornstarch together and add to jam mixture.

Cook this mixture until it is slightly thickened and then let cool. The last thing you do is stir in the blueberries and lemon peel.

This recipe makes 12 ( 2 tbsp) servings.

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Pineapple Sauce

• 1 can (8 oz) crushed pineapple in juice, drained (reserve juice)
• 1 tbsp, plus 1 1/2 tsps cornstarch
• 1 tbsp sugar
• 2 tbsp spiced rum or 1 1/2 tsp rum extract
• 1/2 tsp grated lemon or lime peel

Combine together reserved pineapple juice you drained from the pineapple and cornstarch in small saucepan and the stir in the sugar. Heat over medium heat until the mixture is slightly thickened. Take off the heat and stir in rum or rum extract and let cool. Stir in crushed pineapple and lemon peel.

This recipe makes 12 (2 tbsp) servings.

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Vanilla Sauce

• 4 1/2 tsp. cherry brandy or 1 tsp. vanilla extract plus 1/2 tsp. cherry extract
• 3/4 cup melted vanilla ice milk or low fat ice cream, cooled

Using a small bowl, stir the brandy or extract into ice milk or low fat ice cream; blend.

This recipe makes 3/4 cup.

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