Wednesday, September 22, 2010
Ruby Red Fruit Glaze - so many uses.
I needed a quickie dessert and decided to use nectarines & dark plums with some kind of sauce. Necessity is the mother of invention, and sometimes I get lucky.
I rummaged around my pantry and freezer and found a container of cranberry juice concentrate. That was the base, and with a thickener and a little more sugar - it added a light ruby color with just the right amount of sweet & tart to compliment (but not overpower) the fruit. This was delicious!
I really didn't think it would work well at all, so I neglected to 'document' with step-by-step photos. Forgive me... This is such a simple recipe, I'm including it right here.
1/4 cup sugar
2 Tbs cornstarch
1/2 cup cold water
1/3 cup frozen cranberry juice concentrate (do NOT dilute, use straight from the can)
Sliced nectarines, peaches, and/or plums
Combine sugar and cornstarch in saucepan with a whisk. Slowly add water, whisking until smooth. Heat over med/high heat until thickened and bubbly (mixture may be VERY thick). Add cranberry juice concentrate and stir until smooth. Cool quickly in refrigerator to lukewarm, then stir into fresh fruit. Serve immediately.
This is great over ice cream, as a base for a fruit salad, and could even be used (in a pinch) as a fruit glaze for fresh fruit pies. If you have extra, it can be refrigerated - but will set up. Be sure to heat up once again before reusing to return to a liquid state.