Strawberry Sauce
Read my review of this recipe.
Ingredients:
- 1 pound frozen unsweetened strawberries
- 1/3 cup brown sugar, or more to taste
- 1/3 cup water
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon vanilla
Directions:
Combine the strawberries, sugar and water in a 2-quart saucepan over medium heat; cover partially so the saucepan lid is slightly ajar. Cook until the berries thaw, then uncover and cook until the berries are soft, allowing the mixture to maintain a low boil. In all, the process will take about 25 minutes.
Combine the lemon juice and cornstarch in a small bowl, then add to the saucepan, stirring until the mixture comes back to a low boil. Remove from the heat and let cool for 10 to 15 minutes. Use a large spoon to mash the cooled berries against the sides of their saucepan to form a slightly chunky sauce or puree with a hand blender for a smoother sauce. Add the vanilla extract; taste and add sugar as needed. Sauce can be refrigerated up to a week.
Makes about 3 cups.
Nutrition:
Substitutions:
Great sauce for topping pancakes (especially peanut butter or chocolate pancakes) and ice cream or for stirring into oatmeal and yogurt.
Recipe courtesy of Washington Post.