This sauce is quick and easy to make and works well using frozen berries, if you happen to have some on hand. The
Instant ClearJel, which is a pre-cooked, pre-gelatinized cornstarch, requires very little cooking and holds up when refrigerated without breaking down. This thickener has traditionally been used for fruit pie fillings, but it works well for fruit sauces and compotes as well; I just used less Instant ClearJel for this recipe than I would use for a pie filling so that is thinner and more sauce-like.
YIELD: ABOUT 450g (1#) 1 PINT CONTAINER OF SAUCE
This is an original recipe by Shirl Gard.