FRUIT SAUCES RECIPES =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BERRY SAUCE 2 CUPS FRESH STRAWBERRY 1/3 CUP SUGAR 1 TABLESPOON LEMON JUICE 1/4 TEASPOON RIND LEMON 2 TEASPOON CORNSTARCH 2 TABLESPOON COGNAC SAUCE FOR FRUIT OR ICE CREAM. YIELDS ABOUT 1 1/2 CUPS. BLUEBERRIES CAN BE USED INSTEAD OF STRAWBERRIES. COOK BERRIES IN SUGAR JUST UNTIL HOT. ADD LEMON JUICE, GRATED LEMON RIND AND SIMMER 5 MINUTES. FORCE THROUGH A SIEVE. MIX TOGETHER CORNSTARCH AND COGNAC UNTIL SMOOTH, AND ADD BERRY MIXTURE AND COOK OVER LOW HEAT, STIRRING CONSTANTLY UNTIL IT IS CLEAR AND THICKENED. SAUCE MAY BE SERVED HOT OR COLD. SERVE OVER FRUIT OR ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BERRY SAUCE 1 (11-17-92) (2:54) IN BLENDER, BLEND 1/2 PINT RASPBERRIES, STRAWBERRIES, OR BLACKBERRIES AND 3 TABLESPOONS SUGAR. PRESS THROUGH SIEVE TO REMOVE SEEDS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BING-CHERRY SAUCE (12/18/93) (0:38) IN SKILLET, MELT 3/4 CUP CURRANT JELLY; ADD 1 DRAINED NO. 2 1/2 CAN BING CHERRIES. HEAT SLOWLY TO BOILING POINT, STIRRING; REMOVE FROM HEAT. MAKES 6 SERVINGS. TRY WARM, ON STRAWBERRY OR CHERRY-VANILLA ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY 'N' SPICE SAUCE (08-23-93) (0:31) SERVINGS: 6 1/2 C SUGAR 1 T CORNSTARCH 1/2 T GROUND CINNAMON 1/4 T GROUND NUTMEG 1/4 C HOT WATER 2 T LEMON JUICE 2 C BLUEBERRIES RINSE AND CLEAN BLUEBERRIES. IF USING FROZEN DRY PACK BLUEBERRIES, THAW THEM FIRST. IN SMALL SAUCEPAN, COMBINE SUGAR, CORNSTARCH, CINNAMON AND NUTMEG; GRADUALLY STIR IN WATER AND LEMON JUICE. OVER MEDIUM HEAT, COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND COMES TO A BOIL. ADD BLUEBERRIES; COOK AND STIR UNTIL MIXTURE COMES TO A BOIL. SERVE WARM OVER ICE CREAM OR CAKE OR FROZEN PIES. MICROWAVE: IN 1-QT GLASS MEASURE, COMBINE SUGAR, CORNSTARCH, CINNAMON AND NUTMEG. GRADUALLY ADD WATER AND LEMON JUICE. MICROWAVE ON FULL POWER (HIGH) 2 TO 3 MINUTES OR UNTIL MIXTURE BOILS. STIR IN BLUEBERRIES, MICROWAVE ON HIGH (FULL POWER) 2 MINUTES OR UNTIL MIXTURE BOILS. PROCEED AS ABOVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY ORANGE SAUCE (12-28-92) (1:32) MSB 1/2 CUP FRESH OR THAWED FROZEN BLUEBERRIES 1/4 CUP ORANGE JUICE CONCENTRATE 1 TABLESPOON SUGAR 1 TABLESPOON GRATED ORANGE ZEST 1/2 CUP FRESH ORANGE SECTIONS, CUT INTO BITE SIZE PIECES IN A MEDIUM SAUCEPAN HEAT ALL INGREDIENTS OVER MEDIUM HEAT, STIRRING FREQUENTLY UNTIL THICK AND SYRUPY, 5 TO 7 MINUTES. POUR SAUCE OVER PANCAKES AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY SAUCE COOK AND STIR ONE 1 POUND CAN BLUEBERRIES AND 2 TEASPOONS CORNSTARCH UNTIL MIXTURE THICKENS AND BUBBLES. ADD 1 TEASPOON LEMON JUICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY SAUCE 1 IN SAUCEPAN, COMBINE 1 CUP SUGAR, 2 TABLESPOONS CORNSTARCH, 1/4 TEASPOON NUT MEG, AND DASH SALT; GRADUALLY STIR IN 1 CUP BOILING WATER. COOK AND STIR UNTIL MIXTURE THICKENS AND BOILS; COOK 2 MINUTES MORE. ADD 2 CUPS FRESH BLUEBERRIES; RETURN TO BOILING. REMOVE FROM HEAT; STIR IN 3 TABLESPOONS LEMON JUICE; COOL. MAKES 3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY SAUCE 2 (12/17/93) (22:31) 1 TABLESP. BUTTER OR 2 TABLESP. GRANULATED SUGAR MARGARINE 1 TABLESP. LEMON JUICE 1 1/2 TEASP. FLOUR 1 TEASP. GRATED LEMON RIND 1 PKG. THAWED FROZEN PINCH SALT BLUEBERRIES 2 TABLESP. WATER IN SAUCEPAN, MELT BUTTER. BLEND IN FLOUR, THEN REMAINING INGREDIENTS. COOK, STIRRING, UNTIL THICKENED. MAKES 4 SERVINGS. ROYAL SERVED WARM OVER VANILLA ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY SAUCE FOR PANCAKES (10-22-92) (4:19) 2 TEASPOONS CORNSTARCH 3/4 CUP FRESH OR FROZEN BLUEBERRIES 2 TABLESPOONS HONEY 2 TEASPOONS LEMON JUICE MIX CORNSTARCH WITH 2 TABLESPOONS WATER IN A SAUCEPAN, STIRRING UNTIL SMOOTH. ADD ANOTHER 6 TABLESPOONS WATER, BLUEBERRIES AND HONEY. MIX, CRUSHING SOME OF BERRIES WITH BACK OF SPOON. BRING TO A BOIL OVER MEDIUM HEAT, STIRRING CONSTANTLY. COOK UNTIL THICKENED. REMOVE FROM HEAT; STIR IN LEMON JUICE. MAKES 1 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY RUM SAUCE IN SAUCEPAN, HEAT 1 CAN (21 OUNCES) CHERRY PIE FILLING. REMOVE FROM HEAT; STIR IN 1/4 CUP RUM OR 2 TABLESPOONS RUM FLAVORING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY SAUCE COMBINE 3/4 CUP SUGAR, 2 TABLESPOONS CORNSTARCH, AND DASH SALT. STIR IN ONE 1 POUND 4 OUNCE CAN PITTED TART RED CHERRIES WITH JUICE. COOK QUICKLY, STIRRING CONSTANTLY, UNTIL THICK AND BUBBLY. REDUCE HEAT; COOK 1 MINUTE. ADD 10 DROPS RED FOOD COLORING. SERVE WARM. MAKES 2 3/4 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHUNKY APPLESAUCE PARE. CORE, AND SLICE 4 MEDIUM APPLES. COMBINE 1 CUP WATER, 1/4 CUP SUGAR, AND DASH MACE; BRING TO BOIL. ADD APPLES; COVER AND SIMMER 8 MINUTES OR UNTIL TENDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY ORANGE BUTTER BEAT 1/2 CUP BUTTER WITH ELECTRIC MIXER UNTIL FLUFFY. PLACE 1 SMALL UNPEELED ORANGE (DICED), 1/4 CUP RAW CRANBERRIES, AND 1/4 CUP CONFECTIONERS SUGAR IN ELECTRIC BLENDER. BLEND 40 SECONDS; FOLD INTO WHIPPED BUTTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY ORANGE SAUCE MIX 1/2 CUP CRANBERRY ORANGE RELISH AND 2 TABLESPOONS ORANGE FLAVORED LIQUEUR OR ORANGE JUICE. ABOUT 1/2 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY SAUCE COMBINE 2 CUPS SUGAR AND 2 CUPS WATER IN LARGE SAUCEPAN; STIR TO DISSOLVE SUGAR. HEAT TO BOILING; BOIL 5 MINUTES. ADD 1 POUND (4 CUPS) FRESH CRANBERRIES; COOK ABOUT 5 MINUTES, OR UNTIL SKINS POP. REMOVE FROM HEAT. SERVE WARM OR CHILLED. (TO MOLD, COOK 10 MINUTES LONGER, OR UNTIL A DROP JELLS ON A COLD PLATE. POUR INTO 4 CUP MOLD. CHILL FIRM. ) MAKES 4 CUPS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY SAUCE 1 (11-16-93) (0:28) 1 PACKAGE CRANBERRIES 1 TSP ORANGE RIND 3 C ORANGE JUICE 1 TSP LEMON RIND 1/2 C HONEY 2 ORANGES, PEELED AND WEDGED POUR BERRIES INTO BOILING ORANGE JUICE, STIR UNTIL ALL BERRIES ARE POPPED. REMOVE FROM HEAT. ADD HONEY, GRATED LEMON AND ORANGE RIND, AND ORANGE WEDGES. BLEND UNTIL SMOOTH. CHILL UNTIL READY TO SERVE. SERVES 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRIMSON RASPBERRY SAUCE THAW AND CRUSH ONE 10 OUNCE PACKAGE FROZEN RASPBERRIES. COMBINE WITH 1 TABLESPOON CORNSTARCH. ADD 1/2 CUP CURRANT JELLY. COOK AND STIR UNTIL BUBBLY; COOK 1 MINUTE. STRAIN; COOL. MAKES 1 1/4 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DAFFODIL LEMON SAUCE MIX 1/2 CUP SUGAR, 4 TEASPOONS CORNSTARCH, DASH SALT, AND DASH NUTMEG. GRADUALLY STIR IN 1 CUP WATER. COOK AND STIR OVER LOW HEAT UNTIL THICK AND BUBBLY. STIR A LITTLE HOT MIXTURE INTO 2 BEATEN EGG YOLKS; RETURN TO HOT MIXTURE. COOK AND STIR 1 MINUTE. REMOVE FROM HEAT; ADD 2 TABLESPOONS BUTTER, 1/2 TEASPOON GRATED LEMON PEEL, AND 2 TABLESPOONS LEMON JUICE; BLEND. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON BUTTER MELT 1/4 CUP BUTTER. ADD 1 TABLESPOON LEMON JUICE, 1 TABLESPOON SNIPPED PARSLEY, AND DASH PEPPER. SERVE WITH COOKED ASPARAGUS, ARTICHOKES, BROCCOLI, OR FISH. MAKES 1/3 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON BUTTER 1 HEAT 1/2 CUP BUTTER OR MARGARINE, 2 1/2 TEASPOONS GRATED LEMON PEEL AND 1/4 CUP LEMON JUICE UNTIL BUTTER MELTS. SERVE AT ROOM TEMPERATURE. MAKES ABOUT 3/4 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON MAYONNAISE MIX 1/2 CUP MAYONNAISE OR SALAD DRESSING AND 1/4 CUP FROZEN LEMONADE CONCENTRATE, THAWED. FOLD IN 1/2 CUP WHIPPING CREAM, WHIPPED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON SAUCE 1/2 CUP SUGAR 2 TABLESPOONS CORNSTARCH 1/4 TEASPOON SALT 2 CUPS WATER 1/4 CUP BUTTER OR MARGARINE 1 TABLESPOON GRATED LEMON PEEL 3 TABLESPOONS LEMON JUICE IN SAUCEPAN, MIX SUGAR, CORNSTARCH AND SALT. GRADUALLY STIR IN WATER. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE. REMOVE FROM HEAT; STIR IN BUTTER, LEMON PEEL AND JUICE. TINT WITH A FEW DROPS OF FOOD COLOR IF YOU WISH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON SAUCE 1 (01/15/94) (0:06) 1 /3 - CUP SUGAR 2 - TSP GRATED LEMON PEEL 2 - TBSP CORN STARCH 2 - TBSP LEMON JUICE 1 1/3 - CUPS WATER 3 - TBSP MARGARINE IN 2 QT SAUCEPAN, COMBINE SUGAR AND CORN STARCH. GRADUALLY, STIR IN WATER UNTIL SMOOTH. STIRRING CONSTANTLY, BRING TO BOIL OVER MEDIUM HEAT AND BOIL 1 MINUTE. REMOVE FROM HEAT. STIR IN MARGARINE, LEMON PEEL AND LEMON JUICE UNTIL WELL BLENDED. POUR INTO SERVING BOWL; COVER WITH WAXED PAPER OR PLASTIC WRAP. COOL SLIGHTLY. SERVE WARM ON GINGERBREAD. MAKES ABOUT 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LINGONBERRY SAUCE COMBINE 3/4 CUP SUGAR AND 1 TABLESPOON CORNSTARCH. STIR IN 2 CUPS UNDRAINED LINGONBERRIES (ABOUT 1/2 CUP LIQUID). COOK AND STIR UNTIL MIXTURE BOILS. COOK 1 MINUTE LONGER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINCEMEAT SUNDAE SAUCE IN SAUCEPAN, COMBINE 1/2 CUP SUGAR, 1/2 CUP ORANGE JUICE, 1/2 CUP DICED PARED APPLE, 1 CUP PREPARED MINCEMEAT, 1/4 CUP CHOPPED WALNUTS, AND 1/4 CUP CHOPPED MARASCHINO CHERRIES. BRING TO BOIL; SIMMER, UNCOVERED, 10 MINUTES. SERVE WARM OVER ICE CREAM. MAKES 1 3/4 CUPS SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE FLUFF 1/4 CUP SUGAR 1 TABLESPOON ALL-PURPOSE FLOUR 1 SLIGHTLY BEATEN EGG 3/4 CUP PINEAPPLE JUICE 1/2 CUP ORANGE JUICE 1 CUP WHIPPING CREAM 2 TABLESPOONS SUGAR MIX 1/4 CUP SUGAR AND FLOUR. COMBINE EGG AND 3 TABLESPOONS COLD WATER; ADD TO SUGAR FLOUR MIXTURE. HEAT JUICES; SLOWLY STIR SMALL AMOUNT INTO EGG MIXTURE; RETURN TO HOT MIXTURE. COOK OVER LOW HEAT UNTIL THICK. CHILL. WHIP CREAM WITH 2 TABLESPOONS SUGAR. FOLD INTO JUICE MIXTURE. MAKES 3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE GLAZE 1 CUP BROWN SUGAR 1 TABLESPOON CORNSTARCH 1/4 TEASPOON SALT 8 OZ CRUSHED PINEAPPLE 2 TABLESPOON LEMON JUICE 1 TABLESPOON MUSTARD USED ON BAKED HAM. MIX BROWN SUGAR, CORNSTARCH AND SALT IN SAUCEPAN. STIR IN PINEAPPLE, LEMON JUICE AND MUSTARD. COOK OVER MEDIUM HEAT, STIRRING TILL THICK. BOIL, STIRRING 1 MINUTE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE TOPPERS MIX 1/4 CUP MAYONNAISE OR SALAD DRESSING AND 1 TABLESPOON SWEET AND SOUR SALAD DRESSING. PLACE 4 PINEAPPLE RINGS ON LETTUCE LINED TRAY. TOP EACH WITH GREEN PEPPER RING, 1 SPOONFUL MAYONNAISE MIXTURE AND 1 TO 3 MANDARIN ORANGE SEGMENTS; SPRINKLE WITH CHOPPED SALTED PEANUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PLUMB SAUCE IN SMALL SAUCEPAN, MIX ONE 12 OUNCE JAR PLUM PRESERVES, 2 TABLESPOONS VINEGAR, 1 TABLESPOON VINEGAR, 1 TABLESPOON BROWN SUGAR, 1 TEASPOON FINELY CHOPPED ONION, 1 TEASPOON CRUSHED RED PEPPER, 1/2 TEASPOON GROUND GINGER, AND 1 CLOVE GARLIC, MINCED. BRING TO BOIL; STIR CONSTANTLY. REMOVE FROM HEAT; COOL SLIGHTLY. CHILL IN COVERED CONTAINER OVERNIGHT TO BLEND SEASONINGS. MAKES 1 1/4 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RAISIN SAUCE COMBINE 1/3 CUP RAISINS, 1/2 CUP WATER, 1/3 CUP CURRANT JELLY, 1/2 TEASPOON GRATED ORANGE PEEL, AND 1/2 CUP ORANGE JUICE IN SAUCEPAN; BRING TO BOIL. COMBINE 2 TABLESPOONS BROWN SUGAR, 1 TABLESPOON CORNSTARCH, DASH EACH GROUND ALLSPICE AND SALT; STIR INTO ORANGE MIXTURE. COOK AND STIR UNTIL THICK AND BUBBLY. SERVE WARM WITH COOKED HAM. MAKES ABOUT 1 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RAISIN SAUCE 1 (04-01-93) (1:31) IBM 1/2 CUP RAISINS 1/4 CUP PACKED DARK BROWN SUGAR 1 TABLESPOON CORNSTARCH DASH SALT DASH GROUND ALLSPICE 1/2 CUP APPLE JUICE 1/2 CUP ORANGE JUICE IN 4 CUP MEASURE COMBINE RAISINS, BROWN SUGAR, CORNSTARCH, SALT AND ALLSPICE. BLEND IN APPLE JUICE AND ORANGE JUICE. MICROWAVE AT HIGH FOR 3 1/2 TO 4 MINUTES, OR UNTIL MIXTURE THICKENS AND IS CLEAR, STIRRING EVERY MINUTE. MAKES 1 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY CURRANT SAUCE HEAT 1 PACKAGE (10 OUNCES) FROZEN RASPBERRIES, THAWED, AND 1/2 CUP CURRANT JELLY TO BOILING. BLEND 1 TABLESPOON COLD WATER AND 1 1/2 TEASPOONS CORNSTARCH; STIR INTO BERRY MIXTURE. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE. COOL AND STRAIN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY SAUCE (12-15-92) (1:10) MSB 2 CUPS RASPBERRIES 1/2 CUP SUGAR 1 TABLESPOON COLD WATER 1 1/2 TEASPOONS CORNSTARCH RINSE AND DRAIN RASPBERRIES. MASH OR PUREE THE BERRIES. PLACE IN SAUCEPAN. BLEND IN SUGAR. SET MIXTURE ASIDE. MAKE A SMOOTH PASTE OF THE CORNSTARCH AND WATER. BLEND IN THE BERRY MIXTURE. HEAT MIXTURE ON MICROPOWER HIGH FOR 5 MINUTES. REMOVE FROM OVEN AND STIR WELL. HEAT FOR AN ADDITIONAL 2 MINUTES ON MICROPOWER HIGH. SET ASIDE TO COOL. STORE IN REFRIGERATOR UNTIL READY TO SERVE. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY SAUCE 1 (05-01-93) (20:10) 1 C. FRESH OR FROZEN RASPBERRIES 1/2 C. WATER 2 TO 4 T. SUGAR PUREE RASPBERRIES. COMBINE WITH REMAINING INGREDIENTS IN SAUCEPAN AND HEAT TO BOILING. SIMMER ABOUT 30 MINUTES, UNTIL REDUCED TO 3/4 CUP. STRAIN, COOL, AND CHILL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY SAUCE 2 (01/13/94) (23:16) 1 - 10 OZ PKG FROZEN RASPBERRIES, THAWED 2 - TSP CORNSTARCH DRAIN RASPBERRIES, RESERVING SYRUP. COMBINE JUICE AND CORNSTARCH IN A SAUCEPAN. BRING TO A BOIL OVER MEDIUM HEAT, STIRRING CONSTANTLY. BOIL 1 MINUTE OR UNTIL THICKENED, STIRRING CONSTANTLY. COOL. STIR IN RASPBERRIES; CHILL. MAKES 10 TO 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY SAUCE 3 (01/16/94) (3:38) 1 - 10 OZ PACKAGE FROZEN RASPBERRIES, THAWED 1 - TBSP COLD WATER 2 - TSP CORNSTARCH HEAT RASPBERRIES WITH SYRUP TO BOILING. MIX WATER AND CORNSTARCH; STIR INTO RASPBERRIES. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. COOL. PRESS THROUGH SIEVE TO REMOVE SEEDS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RHUBARB SAUCE 3 CUPS RHUBARB CUT IN 1 INCH PIECES 1/2 TO 3/4 CUP SUGAR 1/4 CUP WATER BRING RHUBARB, SUGAR, AND WATER TO BOILING; REDUCE HEAT. COVER AND COOK SLOWLY ABOUT 5 MINUTES, OR UNTIL TENDER. MAKES 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROYAL GRAPE SAUCE (12/19/93) (22:59) 2 TABLESP. SUGAR 2 EGG YOLKS 2 TABLESP. GRAPE JUICE 1 CUP HEAVY CREAM EARLY IN DAY IF DESIRED: 1. IN DOUBLE BOILER, COMBINE SUGAR AND EGG YOLKS. 2. COOK, STIRRING, OVER HOT, NOT BOILING, WATER, UNTIL THICKENED; ADD GRAPE JUICE. COOL. 3. WHIP CREAM; FOLD INTO GRAPE MIXTURE; REFRIGERATE. SERVE. ON FROZEN PUDDING (ABOVE) OR ICE CREAM. MAKES 1 PT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SMOOTH APPLESAUCE PARE, QUARTER, AND CORE 4 MEDIUM APPLES. COMBINE APPLES, 1/4 TO 1/2 CUP WATER, AND 2 INCHES STICK CINNAMON. COVER AND SIMMER 10 MINUTES, OR UNTIL VERY TENDER. REMOVE CINNAMON. MASH APPLES UNTIL SMOOTH. STIR IN 1/4 CUP SUGAR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY CHERRY SAUCE 3/4 CUP SUGAR DASH SALT 2 TABLESPOONS CORNSTARCH 3/4 CUP ORANGE JUICE 1 TABLESPOON LEMON JUICE 1 1 POUND CAN (2 CUPS) PITTED TART RED CHERRIES (WATER PACK) 1 INCH STICK CINNAMON 1/2 TEASPOON WHOLE CLOVES 1/4 TEASPOON REF FOOD COLORING COMBINE SUGAR, SALT, AND CORNSTARCH. STIR IN ORANGE AND LEMON JUICE. ADD UNDRAINED CHERRIES, SPICES, AND FOOD COLORING. COOK, STIRRING CONSTANTLY, OVER MEDIUM HEAT UNTIL MIXTURE THICKENS AND COMES TO BOILING. BOIL 2 MINUTES. BEFORE SERVING, REMOVE CINNAMON AND CLOVES. SERVE WARM WITH HAM. MAKES 3 CUPS SAUCE. SWEET AND SOUR SAUCE 1 IN SAUCEPAN, MIX 1 CUP SUGAR, 1/2 CUP EACH WHITE VINEGAR AND WATER, 1 TABLESPOON EACH CHOPPED GREEN PEPPER AND CHOPPED CANNED PIMIENTO, AND 1/2 TEASPOON SALT. SIMMER 5 MINUTES. COMBINE 2 TEASPOONS CORNSTARCH AND 1 TABLESPOON COLD WATER; ADD TO HOT MIXTURE. COOK AND STIR UNTIL SAUCE THICKENS AND BUBBLES. COOL. ADD 1 TEASPOON PAPRIKA. SERVE WITH SHRIMP. MAKES ABOUT 1 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY GRAPE ICE CREAM SAUCE (12/18/93) (0:56) IN SAUCEPAN COMBINE 2 TABLESP. SUGAR, 1 TABLESP. CORNSTARCH, AND 1/2 TEASP. CINNAMON; GRADUALLY ADD 1 CUP GRAPE JUICE. COOK UNTIL THICKENED, STIRRING. ADD 1 TABLESP. LEMON JUICE. CHILL. MAKES 4 SERVINGS. REFRESHING ON LEMON SHERBET OR VANILLA ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPRING FRUIT SAUCE 2 TABLESPOONS SUGAR 1 TABLESPOON CORNSTARCH 1/4 CUP LIGHT CORN SYRUP 1 16 OUNCE PACKAGE FROZEN SLICED STRAWBERRIES, THAWED 1 TABLESPOON LEMON JUICE 1 CUP SLICED BANANA ICE CREAM IN SAUCEPAN, COMBINE SUGAR AND CORNSTARCH; STIR IN LIGHT CORN SYRUP. ADD THAWED STRAWBERRIES. COOK, STIRRING CONSTANTLY, UNTIL SLIGHTLY THICKENED. STIR IN LEMON JUICE; COOL. JUST BEFORE SERVING, STIR IN BANANA. SERVE OVER ICE CREAM. MAKES 2 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY SAUCE (01/13/94) (23:14) 1 - QT STRAWBERRIES 3 - TBSP SUGAR 2 - TBSP CORNSTARCH 1 - TBSP ORANGE LIQUEUR OR GRAND MARNIER HULL STRAWBERRIES AND WASH THEM. COMBINE SUGAR AND CORNSTARCH IN A SAUCEPAN. STIR TO MIX COMPLETELY. SLICE STRAWBERRIES INTO SAUCEPAN. SET ASIDE FOR 20 MINUTES, STIRRING OCCASIONALLY. ADD THE LIQUEUR. HEAT OVER MEDIUM FLAME UNTIL THE MIXTURE BOILS, STIRRING OCCASIONALLY. REMOVE FROM HEAT. SERVE OVER POPOVERS, ICE CREAM, WAFFLES, PANCAKES, ANGEL FOOD CAKE OR POUND CAKE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TANGY CRANBERRY SAUCE MIX ONE 1 POUND CAN JELLIED CRANBERRY SAUCE, 1/3 CUP BOTTLED STEAK SAUCE, 1 TABLESPOON EACH BROWN SUGAR AND SALAD OIL, AND 2 TEASPOONS PREPARED MUSTARD. BEAT WITH ELECTRIC OR ROTARY BEATER. SERVE WARM OR AS IS WITH HAM OR PORK. MAKES 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=