3 cups fresh berries or 1-1/4 to 1-1/2 lbs. other soft fruit 4 to 14 tablespoons sifted powdered sugar 1 to 2 teaspoons fresh lemon, lime or orange juice; or 1 to 2 teaspoons flavored brandy; or 1 to 2 tablespoons liqueur (optional) Puree fruit in processor or blender. Add sugar and blend until very smooth. Strain sauce through fine sieve, pressing to extract as much liquid as possible. Whisk in additional sugar if desired. Strain sauce if necessary. Cover and refrigerate at least 30 minutes. (Can be prepared 1 day ahead.) Just before serving, stir in juice, brandy or liqueur to taste, if desired. For blackberry sauce: Use 3 cups berries and 9 tablespoons powdered sugar. Strain sauce twice to eliminate seeds. Just before serving fresh fruit sauce, add lemon juice, lime juice, creme de cassis or kirsch, if desired. For blueberry sauce: Use 3 cups berries and 10 tablespoons powdered sugar. Press gently while straining to avoid pushing skins through. Just before serving, add lemon juice, lime juice or creme de cassis, if desired. For raspberry sauce: Use 3 cups berries and 10-1/2 tablespoons powdered sugar. Strain sauce twice to eliminate seeds. Just before serving, add lemon juice, lime juice or kirsch, if desired. For strawberry sauce: Use 3 cups berries and 9 tablespoons powdered sugar. Sauce can be served unstrained if coarse texture is desired. Just before serving sauce, add fresh lemon juice, lime juice, raspberry brandy, kirsch or Grand Marnier, if desired. For cantaloupe sauce: Use 1-1/4 lbs. cantaloupe. Discard peel and seeds. Cut into cubes. Mix with 4 tablespoons powdered sugar. Just before serving, add lemon juice, lime juice, orange juice or melon liqueur. For honeydew melon sauce: Use 1-1/4 lbs. honeydew. Discard peel and seeds. Cut into cubes. Mix with 4 tablespoons powdered sugar. Just before serving, add fresh lemon juice or melon liqueur, if desired. For kiwi sauce: Use 1-1/4 lbs. kiwi. Discard peel and seeds.Cut into cubes. Mix with 14 tablespoons powdered sugar. Just before serving, add lemon juice or lime juice, if desired. For mango sauce: Use 1-1/2 lbs. mango. Discard peel and pit. Cut into cubes. Mix with 6 tablespoons powdered sugar. Just before serving, add lemon juice or lime juice, if desired. dess 96