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Fruit + Sauce recipes (43)

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Recipe by: YULANDA_US
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Apple purée gives this sauce a rich thick texture that coats meat well. It has a sweet spicy flavour, excellent on chicken or pork. It may also be stored in sterile glass jars.
 
Recipe by: Rachel
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Just a plain and simple apple purée to serve with roast pork, or to use as a filling for pastries. Also lovely on top of yoghurt or ice cream.
 
Recipe by: Maggie Pannell
Reviews(1)
Serve with roast pork, gammon and goose, grilled sausages and bacon.
 
Recipe by: Norma MacMillan
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Coulis are basically very simple fruit purées, made with raw or cooked fruit, sweetened if necessary. Coulis made with raw fruit will retain more of the vitamin C content, which is otherwise reduced through even the briefest cooking. Almost any soft fruit can be used for an uncooked coulis – kiwi, blackberries, peach, mango and papaya, to name just a few.
 
Recipe by: Wilemon
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This is a really easy sauce to serve over ice cream, cheesecake or perhaps even pancakes. Serve it warm over vanilla ice cream or chill it, and serve over plain cheesecake.
 
Recipe by: Ellen
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My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended.
 
Recipe by: Claudia
Reviews(5)
Fresh cranberries are cooked with orange zest, orange juice, lemon juice and brandy. This is a lovely holiday sauce to serve with roasts, and to put on the sandwiches you make with the leftovers!
 
Recipe by: Christine L.
Reviews(2)
This is a chunky cranberry sauce with apple, sultanas and spices. I suppose it's more like a chutney, but either way it's great with leftover turkey on Boxing Day.
 
Recipe by: Cartha
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This delicious South Indian coconut chutney is essential when serving dosa and idli, along with sambar.
 
Recipe by: Marion
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Fresh cranberries are baked slowly with sugar and then topped with brandy before serving. A great addition to the Christmas table.
 
Recipe by: Toni
Reviews(2)
The tart flavour of fresh cranberries with a hint of orange. I like to add a little orange zest too!
 
Recipe by: Norma MacMillan
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Coulis are basically very simple fruit purées. Serve with cheesecake, dense chocolate cake, ice cream or other desserts.
 
Recipe by: Rachel Warren Chadd
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Stirring in fruit adds vitamin C; nuts and seeds add vitamin E.
 
Recipe by: Rayna
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This is my easy version of plum sauce that is very tasty and keeps well in the refrigerator. Serve hot or chilled with spring rolls, pork or chicken.
 
Recipe by: sal
Reviews(2)
This cranberry sauce is incredibly simple to make - a great help when you're busy cooking a Christmas feast.
 
Recipe by: TIM LILES
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Serve this just like you would ordinary salsa. It's a nice alternative and packed with flavour.
 
Recipe by: Dottye Wolf
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This peach sauce adds a warm golden colour to the table and terrific flavour to pancakes, sponge or ice cream.
 
Recipe by: Maggie Pannell
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Serve drizzled over tarts, stewed or poached fruits or ice-cream. Use seasonal berries and freeze the coulis, or freeze the berries and make the coulis later.
 
Recipe by: Norma MacMillan
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The rich colour of this sauce is stunning, and with its tartness and temperature, it provides a good contrast to vanilla frozen yogurt or ice-cream, or to any plain pudding or cake. A home-made fruit sauce such as this is a good alternative to chocolate, butterscotch or other sweet sauces.
 
Recipe by: Leeza
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"This has been a 'trade secret' for years, but it's so good I decided to share it! It's everyone's favourite, and can even be poured over a log of goat's cheese and served with crackers for an easy and delicious Christmas canapé."
 
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