Back-Burner Strawberry Sauce Recipe
This recipe uses up a surplus of fresh fruit or even those berries that are beginning to look a little rough around the edges. As long as they aren’t moldy, toss them into the pot — it will all taste great. Use the sauce to top waffles, pancakes or ice cream, blend with plain yogurt into a smoothie, or purée with crushed ice and your tipple of choice for a summertime cocktail.
Ingredients:
Any quantity fresh strawberries, hulled
Sugar or honey (optional)
Instructions:
Rinse strawberries and put them, with any clinging water, in a medium saucepan. Crush a few to release their juice. Bring gradually to a boil, stirring occasionally to keep the berries from sticking. Simmer until thickened, 10 to 15 minutes. Add a little sugar or honey, if using, to sweeten the sauce. One quart of berries makes about 3 cups sauce.
Read more: http://www.motherearthnews.com/real-food/preserve-strawberries-ze0z11zhir.aspx#ixzz1OE1lqPCS
Ingredients:
Any quantity fresh strawberries, hulled
Sugar or honey (optional)
Instructions:
Rinse strawberries and put them, with any clinging water, in a medium saucepan. Crush a few to release their juice. Bring gradually to a boil, stirring occasionally to keep the berries from sticking. Simmer until thickened, 10 to 15 minutes. Add a little sugar or honey, if using, to sweeten the sauce. One quart of berries makes about 3 cups sauce.
Read more: http://www.motherearthnews.com/real-food/preserve-strawberries-ze0z11zhir.aspx#ixzz1OE1lqPCS