Fruity sauce uses

I did something with my special haws....

haw size comparison

They taste a bit like rosehips - tangy and sweet.
There wasn't a huge amount - maybe 1 1/2 pints - of berries, and the seeds are pretty big, so you don't get as much fruit as you think you might.
I was hoping to make a jelly - cooked the haws in a little water then put them through a sieve to remove the seeds and skins, and then boiled with a fair amount of sugar, but I think I added too much water - and I now have a sweet fruity sauce. It would probably be nice on icecream (but we don't tend to eat icecream), or possibly as the syrup in a syrup sponge pudding (that's more like it!)

Anyone got some other ideas of nice ways to use it up or preserve it - I've got it in the fridge at the moment and it'll probably be fine for a couple of weeks there I guess.
Thanks

Perhaps as a dip with some still warm from the oven whole wheat bread?

Peace

We tend to eat our fruit sauces in breakfast. A bit of plain yogurt and sauce over bran cereal or oatmeal cooked with extra bran. Tasty and a good start to the day.

Those berries look beautiful, Nancy!
One of my favorite ways to serve fruit sauces in chilly autumn is with the humble baked custard: Whisk 4 eggs, 4 T sugar (or more if you like a sweeter custard), a pinch of salt, and a spoonful of vanilla. Combine with 3 cups scalded milk.

Like all simple recipes, the method matters: scald the milk, temper the whisked eggs-sugar-vanilla-salt and bake the custard in a oven-proof bowl that fits inside a water bath (custard bowl or stubby mason jars placed in a larger pan then filled with hot water to a few cm’s below the lip of the custard bowl). Bake at 325F until a knife poked in the center comes out clean (about an hour at high altitude).

In the US, stovetop variations on custard are called “pudding”: rice pudding, fresh corn pudding, cornstarch pudding (vanilla pudding), noodle pudding, bread pudding and so forth. All of these would shine with your fruit sauce. Maybe other permies have recipes for puddings and stovetop custards that would expand the possibilities for using fruit sauces.

If you have a SodaStream, you can make fancy fruit sodas. That's our main use for fruit syrups, and you control how much sugar is in them.

I also mix mine with oatmeal to make fruity granola, or to top a fruit crisp. Essentially, anywhere I'd use maple syrup I substitute with a fruit syrup.

I would be tempted to use a little bit of it in a marinade for something like a pork roast. I'm sure it would be delightful!

Try putting it on top of pork chops or another type of meat. Fruit sauce often pairs nicely with savory dishes.