Danish Dessert Sauce

Ingredients:

tb Clear-jel
1/4 c Flavoured gelatin
1/3 c Sugar
c Juice or water
1/4 ts Salt

Method:

Heat one cup liquid to boiling.
Combine Clear-jel, sugar and gelatin, then make a paste with 1/2 cup liquid.
Add to boiling juice and cook, stirring constantly until thick and clear, about one minute.
Pour over drained canned fruit and serve with whipped cream that is made by beating two egg whites and one teaspoon vanilla then gradually adding 3/4 cup light corn syrup.
Beat until stiff peaks form.
Kitchen Tip: When your rubber spatula gets battered edges, trim them off and it will be good for many more cooking sessions.
After several trimmings, when its down to the lean and narrow, the spatula can still be used to scrape out the contents of small narrow-necked bottles.