Candied Fruit Sauce

Dried apricots and cherries serve as the sweet-tart starter for this saucy treat. Spoon it over pound cake or coffee cake for a luscious dessert.

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  • Makes: 10 servings
  • Serving Size: 2 tablespoons
  • Makes: 1-1/4 cups
  • Prep: 10 mins
  • Cook: 10 mins

Candied Fruit Sauce

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Directions

  1. In a saucepan combine apricots, cherries, sugar, water, and corn syrup. Bring to boiling over medium heat, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat; stir in brandy and butter. Serve at once or transfer to a bowl; cover and refrigerate up to 2 weeks. If chilled, before serving, transfer sauce to a saucepan. Heat over medium heat until warm, stirring occasionally. Makes about 1-1/4 cups (10 2-tablespoon servings).

From the Test Kitchen

Test Kitchen Tip:

Measure the dried apricot halves first, then cut into slivers using a sharp knife or kitchen scissors.

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Nutrition Facts (Candied Fruit Sauce)

  • Per serving:
  • 147 kcal ,
  • 1 g fat
  • (1 g sat. fat ,
  • 3 mg chol. ,
  • 22 mg sodium ,
  • 34 g carb. ,
  • 1 g fiber ,
  • 26 g sugar
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