Cinnamon Vanilla Sauce For Fresh Fruit Food

CINNAMON DESSERT SAUCE

Steps:

• Combine sugar, flour and salt.
• Add boiling water gradually, stirring constantly.
• Add butter and cook for five minutes, stirring occasionally, until thickened.
• Remove from heat and stir in cinnamon.

CINNAMON SAUCE FOR APPLE PIE

Steps:

• Combine the sugar and flour in a small bowl.
• In a small saucepan, stir together the sugar mix into the milk. Cook until thick.
• Remove from heat and add the vanilla, butter, and cinnamon.
• Use as desired. Leftovers keep well, covered, in the refrigerator. When reheating in the microwave, do it very low and very slow, stirring frequently to prevent clumping and curdling.

CINNAMON VANILLA CRANBERRY SAUCE

Steps:

• Bring the juice, Splenda, and cinnamon stick to a boil in a medium saucepan.
• Add the cranberries and orange zest and return to a boil.
• Reduce heat and boil gently for 10 minutes, stirring occasionally until all of the berries have popped.
• Remove from the heat and stir in the vanilla.
• Refrigerate until serving time.

CINNAMON VANILLA SAUCE FOR FRESH FRUIT

Steps:

• Combine sugar, cornstarch, and cinnamon sticks in a medium saucepan.
• Gradually stir in evaporated milk.
• Cookover medium heat, stirring constantly, until mixture comes just to a boil and slightly thickens.
• Remove from heat and remove cinnamon sticks; stir in vanilla.
• Refrigerate for 2 hours until well chilled.
• Arrange fruit in serving dishes.
• Top with sauce and sprinkle with cinnamon if desired.
• Refrigerate leftover sauce up to 4 days.