Home › Recipes › Pineapple or Raspberry Sauce for Puddings

Pineapple or Raspberry Sauce for Puddings

2 pounds of sugar. 1/2 pint of pineapple juice or syrup made by steeping the slices, or of liquor from the cans. 1/2 pound of pineapple in shreds 1/2 pint of port or claret wine Dissolve the sugar in the pineapple juice. Bring to a boil, strain, then add the wine and pineapple, keep hot without boiling.

Instead of the wine half a pint of water and a few drops of red coloring--to make the sauce pink only--can be used.

Red raspberries can be used in the place of pineapple with the difference that the berries should be dropped singly into the boiling syrup while it is still thick and never be stirred. In this way they retain their proper shape while coloring and flavoring the syrup. No wine needed.

Very handsome sauces of other kinds of fruit are made in the way above indicated, by adding it to a strong syrup made with half fruit juice and half water. White sweet grapes which furnish no syrup may be used to advantage thrown whole into boiling wine sauce.