FESTIVE FRUIT SAUCE
60 ml (4 Tablespoons) raisins
60 ml (4 Tablespoons) sultanas
125 ml glacé pineapple
125 ml glacé figs
60 ml glacé cherries
60 ml (4 Tablespoons) brandy
60 ml (4 Tablespoons) Van der Hum
Juice of 2 oranges (roughly 150 ml)
45 ml (3 Tablespoons) Huletts White Sugar
185 ml (¾ cup) water
Finely chop all the fruit. Combine the fruit, orange juice, sugar and water in a saucepan and bring to the boil. Simmer until thick and syrupy, then remove from the heat. Add the brandy and Van der Hum.
SERVING SUGGESTIONS: Serve hot or cold with ice cream.
Recipe posted by Lorraine Weitz Brand
