1 apple, diced small
1 cup crushed pineapple
½ cup orange juice (not concentrate)
¼ cup pure maple syrup or honey (optional)
1 teaspoon vanilla
½ teaspoon coconut extract
¼ teaspoon salt
1 cup water
½ cup dried apricots, diced
¼ cup dried prunes, diced
¼ cup dried cherries (optional)
1 tablespoon cornstarch dissolved in ¼ cup water
1. Place all ingredients except dissolved cornstarch in a saucepan. Bring to a boil and then reduce heat to low and simmer for 20 minutes. Stir in dissolved cornstarch to thicken as dissolved. (Omit this step if the sauce is as thick as you like without it.) Serve over Scottish Oat Cakes or whole wheat toast.
Tip: Great for camping trips. Dried fruit (including apple) can be diced and placed in a plastic bag. Even omit sweeteners—the simple flavors of the dried fruits stewed together will be enjoyed by all.
Preserving Tip: This sauce may be preserved by hot-pack canning. Simply place jars in a microwave with 1 inch of water in each jar for 10 minutes. Boil the metal lid seals in a small pan of water for 1 minute. Empty the water out of the jars and pour the boiling sauce into the jars. Screw on the lids right away and let sit to cool and seal.
Makes 1 quart
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