This fruit sauce is great for fruit or vanilla puddings or wafles. Since sauces served with puddings deserve just as much attention as the puddings themselves, make sure the directions given for making it are explicitly followed.
1 cup fruit juice
1/4 cup sugar
1½ tablespoons corn starch
2 tablespoons lemon juice
Note: If the sauce is desired to be more acid, add more lemon juice to suit your taste.
Heat the fruit juice, which may be any left-over fruit juice.
Mix the sugar and corn starch, add to the hot fruit juice, and cook until the corn starch thickens, stirring constantly to prevent the formation of lumps.
Add the lemon juice. Remove from the heat, taste, and if desired add more lemon juice to suit the taste.
Chill and serve.
