Monday, May 18, 2015

Freezer Fruit Sauce

I preserve the fruit we grow to enjoy all year long. Those summer flavors make the winter more bearable and, since the fruit is ready in the freezer, it also makes a quick dessert or breakfast. While I freeze and dehydrate whole berries, I process much of the harvest into fruit sauce.

I freeze the sauce in 1-2 cup increments, which comes in handy for waffles, shortcakes, over poundcake or angel food cake, or in a breakfast parfait with granola. I've used rhubarb here (not a fruit, but acts like it), but any berry, stone fruit, or a combination can be substituted with the same results. Feel free to alter the sugar to suit your tastes.

Mature rhubarb stalks are both red and green. The leaves contain oxalic acid which is a toxin (you'd
have to eat a lot to get sick). Leaves can be safely added to your compost pile. 

Remove leaves and wash stems. 

Chop stalks. Measure 4 cups and place in a saucepan.

Stir in sugar and cornstarch. Slowly heat to boiling. Reduce heat and simmer 5 minutes.

Place in freezer containers, label and freeze for up to one year.

Fruit Sauce
4 cups fresh berries, stone fruit, rhubarb, or a combination
3/4 to 1 cup sugar, depending on your tastes
1 Tbsp cornstarch
Squeeze of lemon (optional)

Combine all ingredients in a saucepan. Slowly bring to a boil. Reduce heat, simmer 5 minutes, stirring occasionally to prevent sticking. Remove from heat and let cool. Use immediately or freeze, consuming within one year.

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