Fruit Sauces.
All kinds of fruit may be used for sauces. The juicy fruits will require but little water, whereas the dry ones will need a great deal. The amount of sugar used in these fruit sauces depends upon the acidity of the fruit and the taste of the family. If the fruit is to be kept whole, add the sugar when the fruit is put on to stew, and cook slowly.
Never cook fruit in tin.
Fruit sauces that are to be served with meats should have very little sugar added to them.