Hi Emilia! Good question. Haven’t tried but I think it could potentially work. They may not be as juicy though which could lead to a much thicker sauce.

Thank you!!

Hi Patti! I am not familiar with the process of canning so I can’t say for sure.

I’m so glad you enjoyed it so much, Sally! 🙂

Thank you so much for your feedback, Joy! I’m so glad you enjoy everything so much. 🙂

Hi Michelle, I use a sugar substitute in all my cakes as my husband is diabetic. Through the years I have tried many brands and types— some good, some not. Over the past year I have been using “Truvia Sweet Complete” very successfully. It is a one-to-one sub for sugar and both the granulated and brown sugar varieties can be found in most grocery stores. Good luck!
PS Sam my whole family loves your cakes. This one is our beloved Easter cake every year. This year my guest list includes sugar-free, gluten-free, and dairy free diets—yikes!

Hi Priya! You can leave it out. The sauce just won’t be quite as thick.

We don’t see why not! Sounds yummy 😊

Thank you.

I think that could work here. 🙂

Hi Tammy! I actually have a strawberry sauce recipe. 🙂

Thank you for sharing! 🙂

I mean cherries made like you did the blueberries. If they are thickened with starch

here in south germany, where I’m from, compote always means it’s made durable and not that thick. One buy a lot when it’s cheap and in season and preserve it in jars, like marmelade, but with whole or half fruits. I know it mostly with half plums (because we had a plum tree), then the sauce is somewhat like thicker tastier sugar water. We really love it! I don’ know exactly how to do it, but I think the fruits are put in jars and filled up with sugar water and spices, thenclosed with a twist-off. Then preserved in the oven.
Cherries made like that we call ligated or undone cherries (says the dictionary) in professionel bakery language.
Hope this little story from over the ocean helped you deciding what it’s called for you

Hi, Iris! Unfortunately, I do not have experience with canning so I can not provide you with any personal recommendations. Hopefully, someone else who may have tried this will chime in. Sorry that I can not be of more help to you. I do hope that you enjoy the recipe. 🙂

Ooh, I’m sorry Michelle but I have very little experience with using sugar substitutes, I am hoping someone else who knows more about this can chime in and help with this…

Yes, just allow it to cool completely before freezing. Enjoy! 🙂