Savoury Fruit Sauces

Most of the traditional savoury fruit sauces we still enjoy in Britain today, such as apple or gooseberry, date back to the 15th century. Research shows that in those days they tended to be sweeter and almost always spiced. Modern sauces have evolved into a more sweet-savoury affair. The majority of fruit sauces are quick and uncomplicated preparations, the fruit cooked in a sweet syrup and simply served with roasted meats and game. The recipes below make enough for about eight servings.