Dessert Sauces

Lemon Sauce:

To substitute for rum, use 2 teaspoons rum flavor or extract and 4 teaspoons water
Serve with other desserts, such as ice cream, cakes, pies, etc.
Store under refigeration until service

Select oranges of similar size and with soft, thick, unblemished skins
Pierce oranges several times with wooden skewer and place them in boiling water
Boil for 30 minutes. Drain and refresh in cold water
Place the oranges in pan with enough cold water to cover. Refrigerate for 20 hours, changing water frequently to help soften the skins and to remove bitterness
Coarsely chop oranges, removing seeds and membranes, then strain through coarse sieve. Weigh orange pulp and record total weight
Weigh enough orange pulp to equal weight of sugar, then place that pulp with the sugar in a saucepan. Heat to a boiling, stirrring to dissolve the sugar. Boil for 5 minutes, skimming carefully
Add the remaining orange pulp
Add 1 cup apple juice for each 18 ounces of orange pulp. (Refer to the total weight recorded.) Heat to simmering, stirring continuously
Simmer until thickened, skimming as needed
Remove from heat and let cool
Strain through fine sieve and measure quantity
Add apricot purée amount equal to one third of total sauce quantity, then stir to combine
Flavor with orange liqueur

In a thick walled pot, bring milk sugar and butter to a boil. Cook for 2 minutes
Whisk in chocolate chips and vinilla, reduce heat and stir until the mixture is smooth
Serve warm

Combine the berries, sugar and lemon juice in a pot. Cover and cook until bubbling, about 10 minutes
Remove from the heat, place in a food processor and blend
Pass through a strainer to remove the seeds
Chill before serving

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