Fruit – in a Danish Sauce.
This dessert sauce fits the bill for many fruits. It’s strawberry season – and time for strawberry desserts. That, of course, includes strawberry pie!
We are also nearing blueberry and blackberry season. Next peaches will be growing on trees. This sauce works well with fruits in season. In fact, you can use frozen fruit if you’d like.
This recipe uses less sugar and is still just as tasty as it can be. My friend Cindy made this for us while visiting in our home. Dave picked up several buckets of freshly-picked strawberries because he loves all-things-strawberry-shortcake. After that, it was time to make something else with the strawberries. Cindy offered to make her strawberry pie – and she did.
Cindy told me that she uses this recipe for any fresh fruit topping or pie. I’m excited about having a new recipe to use!
You can use a graham cracker crust, a pie crust, or make your own homemade pie crust. Fill it with a delicious fruit filling, add a dollop of whipped cream on top, and you’re all set.
The Flavor of Jello for Dessert Sauce
Choose a jello that matches the fruit you are using. For strawberry pie, you can use strawberry or raspberry jello. For blueberry pie or blackberry pie, use a lemon jello. If you’re using peaches, use peach jello.
- 2-4 cups fruit - whole or sliced
- 2 Tablespoons cornstarch
- 2 Tablespoons Jello (choose a flavor to go with your fruit)
- ½ cup water
- ½ cup sugar
- Wash and prepare fruit
- Mix together cornstarch and Jello
- Add water
- Cook in a kettle until glazed and then cook one more minute
- Turn off heat
- Add the sugar
- Pour sauce over the fruit