Categories: Sauce
Ingredients
- 1 small can of fruit - pitted cherries, apricots, blueberries, peaches, raspberries, apples, pears
- 1 small jar of jam - cherry, apricot, blueberry, peach, raspberry, apple, pear
Directions
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Drain the can of fruit, reserving the juice. You may need it later to thin your sauce if it’s too thick.
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Place the canned fruit in a food processor with the steel blade or in a blender.
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Process or blend until the fruit is pureed. Transfer it to a bowl and let it sit on the counter while you…
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Heat the fruit jam. You can do this by removing it from the jar and placing it in a microwave-safe bowl to heat in the microwave. You can also put the jam in a small pan over medium heat on the stove and stir it until it’s melted.
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Add the melted jam to the bowl with the pureed fruit. Mix it all thoroughly. Let it sit on the counter to cool, and then check for consistency. If you think it’s too thick to drop onto the top of a hot potato pancake, stir in a little of the reserved fruit juice.
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Store your sauce in the refrigerator in an airtight jar or container, but remember to take it out to warm to room temperature an hour before you plan to serve your pancakes.