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Sauces Sweet

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This is a vividly pink, wonderfully tart cranberry applesauce. Makes a great condiment for savory foods such as meat or potato pancakes, and also wonderful when eaten alone. It has no sugar added, thus it is VERY tart (which I love) - If you prefer a sweeter sauce, add 1/2 cup of sugar. I recommend using 1/2 sweet apples (I like Braeburn) and 1/2 tart apples (Granny Smith, for example).

Recipe #201074

This is excellent, makes a lot, and keeps well. Be sure to follow the directions. I had it go sugary on me once and I believe it was because I tried to mix the water in too fast. Number of servings is difficult to decide - it has so many uses and sometimes I put a tablespoon over ice cream and sometimes I use a cup or more for recipes calling for caramel sauce. But since Zaar makes me pick a number I picked 48.

Recipe #176734

Yummy! There are some variations you can do for this: White Chocolate Orange Sauce Coffee Chocolate Fudge

Recipe #176576

From Canadian Living magazine. Partridgeberries are also called lingonberries, and are similar to cranberries in taste. So this is a great substitution.

Recipe #172668

3 Reviews |  By Derf

This method is quick, easy and versatile. Use any berries you like.

Recipe #162801

With both butter and Scotch, this sauce is the real thing! It's infinitely better than the kind you buy in a jar, and it takes only about 10 minutes to make. Serve it over ice cream or over grilled pineapple slices or with both together, or as a dessert waffle topping, along with sliced bananas and chopped walnuts. From "Short and Sweet: 150 Sophisticated Desserts in No Time at All" by Melanie Barnard.

Recipe #139231

This heavenly sauce is served over vanilla ice cream at Visko's Restaurant, just south of New Orleans in Gretna. It's dangerously addictive. The recipe is supposed to enough for eight servings---I've seen 4 people make it disappear with no trouble at all. Prep time does not include cooling time.

Recipe #135402

3 Reviews |  By Bev

Serve this over ice cream, cheesecake or your choice. This recipe comes from Chef Patrick O'Connell from the Inn at Little Washington.

Recipe #117551

This came from my niece years ago and is the very best sauce I have had. It is thick and chocolaty (if that's a word). It is easy to make and you don't have to worry too much about any lumps because you put it through a sieve when done. It is so creamy. Put some in a pretty jar and give as a gift with an handmade tag.

Recipe #105043

A tasty blueberry sauce. Low in sugar, so less calories than most recipes. Good served over pancakes, ice cream or dessert. This is a small recipe, so you may want to double it.

Recipe #62315

This yummy sauce goes very well with my Recipe #59337. It's also good on biscuits, and sometimes I pour it over vanilla ice cream ENJOY! Prep time includes time to boil. Serving sizes vary depending on how much you use hehe.. its just an estimate.

Recipe #59340

8 Reviews |  By Derf

This sauce is wonderful over "fudgy low-fat brownies", recipe in 'zaar. Also great over icecream or other cakes. from Heart Healthy Cooking by Becel

Recipe #38291

17 Reviews |  By Derf

Delicious for many uses. Try it in Ethereal Lemon Pie, recipe in 'Zaar.

Recipe #30735

This is good on hot or cold desserts, and it freezes well. POur into a freezer proof container, seal and keep for up to 3 months. Thaw at room temp.

Recipe #176618

This is a classic English custard. It can be served hot or cold.Used as a sauce in alot of recipes.

Recipe #176495

This is a dessert sauce, great in the summer. Serve it with light meringues, and sorbets.

Recipe #176493

While Charlotte aux Pommes (the recipe is posted separately) is often served in France with an apricot sauce, in Normandy, this custard sauce is often what comes with a Charlotte. It is also good over fruit, or in trifles.

Recipe #174698

A tasty sauce for topping fruit salad.

Recipe #174422

I discovered this recipe when I needed to use up some extra buttermilk that I had on hand. It tastes great and is not overly sweet.

Recipe #172336

Not sure exactly where I got this from, but this recipe has an odd ingredient which makes it a little different than the other marshmallow sauce recipes I've seen. I haven't tried it yet, but I think it would make a lovely ice cream topping this summer.

Recipe #172107

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