MAKE IT: Fruit Caramel Sauce

This tastes similar to regular caramel sauce, but because it’s fruit based, it’s safe for canning!



Adapted from Marisa McClennan’s Simple Bites


1 pound fruit of choice

Small amount of spices to complement your fruit (optional)

1 ½ cups white sugar

¾ cup water

Juice of one lemon


If you’re going to can this sauce, prepare your water bath canner and two half pint jars with lids. If not, prepare clean jars and lids.

Wash your fruit, and cut into small pieces. Place in a blender, and blend until you have a completely smooth puree. If you’d like, add your spices here.

Make your caramel: add sugar and water to a heavy pot. Heat over medium high heat. Simmer for about 10-15 minutes, until your sugar darkens and turns a deep amber colour.

Remove your pot from the heat. Stir in the fruit puree and lemon juice, being very careful to avoid splashes. Because it’s quite hot, it will splash and bubble. Continue to stir until completely mixed.

Return to the heat and heat through. If you’re canning the sauce, proceed with water bath process.

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