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We left quite unexpectedly for a long weekend and went to a nearby island.  It was a decision we took on Friday afternoon and we left early on Saturday morning and came back yesterday.  We are having really high temperatures here in Athens and until we leave on vacation in August, we shall be doing this as often as we can.

I will be having some guests staying with us for the next two weeks starting on Wednesday, so I will not be spending time on the computer and It’s really difficult now with high temperatures to stay at home.

Yesterday when we returned there were some apricots and plumbs I bought at the farmers’ market last week and as today we shall be buying some fresh fruit, I made them into a sauce.

In the summer I love making these sauces/spreads which are thinner than jams and less sweet and use them on top of desserts but they are also perfect for breakfast.

The cooking time is usually about 10 – 15 minutes on medium heat depending how juicy the fruit is and if the fruit is wet it will take more time.   The more time  you keep mixing it will become into a jam.  The amount of sugar is up to you if you want this sauce to be very sweet, increase the amount of sugar or if you want it low calorie you may use splenda.  The liqueur added is optional but you can use any other liqueur you like to flavour the sauce.

These sauces are better preserved in the refrigerator.

The Cherry and apricot sauce is the one I made last week and I used it in the Lizertorte.

Cherry and Apricot Spread – Recipe by Ivy

Preparation time: 5 minutes

Cooking time:15 – 25 minutes



Apricots, pitted


Cherries, pitted






Cherry brandy



Wash and pit the fruit


Place in a saucepan with other ingredients and at boiling point simmer for 25 minutes.Allow to cool before serving.

Apricot and plum spread – Recipe by Ivy

Preparation time: 5 minutes

Cooking time:15 – 25 minutes











Mastic liqueur



Wash and pit the fruit


Place in a saucepan with other ingredients and at boiling point simmer for 25 minutes.Allow to cool before serving.

Raspberry Sauce – Recipe by Ivy

When my son came from Switzerland I asked him to bring along some raspberry preserves but as he could not find any preserves he brought some fresh raspberries.  Unfortunately they did not make the trip :) so again the best solution was to make them into a sauce.  The procedure is the same as above, et voila…

Cranberry Sauce, Recipe by Ivy

Preparation time:about ½hour


  • 250 grams of fresh or frozen cranberries
  • 2 tablespoons brown muscovado sugar
  • ½ cup red gooseberry liqueur
  • 1 cinnamon stick
  • A few cloves and peppercorns


  1. Wash the fruit and place in a frying pan.
  2. Add sugar, liqueur and spices.
  3. Mix continuously until sauce reduces to half.
  4. Let it cool down and then serve on your favourite dessert.
  5. Store leftover in refrigerator.

See also:

Caramelized apricots
Strawberry Sauce
Kiwi Sauce

Fig Jam

Lemon Marmalade

Strawberry Jam

Caramelized Orange Peels

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19 Comments on Fruit spreads or sauces

  1. Rosa says:

    A delightful spread! Have fun with your guests and relax!



  2. Meeta says:

    so lovely. perfect way to use the bounties of summer!

  3. Parita says:

    Those are wonderful the flavors and i really prefer to make them at home, thanks for sharing dear :)

  4. I have just finished the peach spread, time to try apricots….

    Angie’s Recipes’s last blog post..Asparagus with Wolfberries in Stock

  5. Ning says:

    I love it that you added a bit of liquor or brandy. I’m sure these spreads are special! :)

  6. Peter says:

    I went to Greece once in early June and I have yet to taste such delicious “verikoka”.

    Stop by my blog…a have a treat for you…;)

  7. Lubna Karim says:

    Oh wow dear……love the fruity sauces…looks yum…

  8. Happy Cook says:

    Looks so so yumm.

  9. Cherry and apricot spread sounds really good, perfect on freshly baked croissants!

    Natasha – 5 Star Foodie’s last blog post..Alinea: The Mystery and Magic

  10. […] raspberry jam but it was a total failure.  This year instead of using raspberry jam I made my own cherry and apricot sauce, from some leftover fruit and on the day I made the tart, I had finished the cherry spoon sweet, so […]

  11. Soma says:

    Fruit spreads are so versatile.. have some in stock & may be used any place. what a beautiful way to enjoy the summer abundance!

  12. Both sound delicious! And, they can be used so many ways. On a croissant looks great!

    lisaiscooking’s last blog post..Grilled Stuffed Jalapeños and Banana Peppers

  13. Ben says:

    I wish I could just leave one weekend to a beautiful Greek island, hehe. Enjoy your summer as much as you can and I’ll make one of these spreads/sauces for my ice creams. They look really good

  14. maria says:

    it has been too hot to stay even on crete!
    lucky you for getting out of athens at this time

    maria’s last blog post..Winner! (Νικητής!)

  15. […] what’s the difference between spoon sweets or fruit spreads? To begin with spoon sweets are whole fruit preserved in a thick syrup and of course jams are […]

  16. […] first thought was to make a cream and add pureed cooked mangoes into the cream and make it into a mousse like I did in the strawberry mousse but then I changed my […]

  17. […] can serve it with Cherry spoon sweet, or Sour Cherries spoon sweet or Cherry compote, or with other Red fruit spreads and sauces on top, such as strawberries, raspberries, plums, cranberries […]

  18. Ron says:

    Excellent recipes. The cherry apricot spread would be great for a unique Thanksgiving addition alongside the traditional cranberry sauce.

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