Back to reality. Although the pictures accompanying this post are specifically about strawberry sauce, the same principles will apply to many different types of fruit.
- A fruit sauce can be served either warm or cold, depending of course on its use. Warm — heat it gently in a sauce pot or maybe the microwave. Cool — serve at room temperature or put it in the fridge for a while.
- Think about how you want your end product to look — do you want it chunky or smooth? For smooth sauces, give the sauce some extra time in the blender. You may decide to strain the sauce if you want to get out the seeds, as with raspberry or blackberry sauces. It’s your call. For a chunky sauce, either pulse blend the fruit in the blender until it is the right consistency or set aside some smallish fruit chunks to add back into the sauce during the cooking process.
- You can use either fresh or frozen fruit. If using frozen fruit, let it thaw before making the sauce. Zap it in the microwave on “defrost” for a couple of minutes to hasten defrosting. If you get it a little too warm, not too worry, because the sauce will get cooked anyway.
- You can mix and match different fruits to get more interesting flavors.
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