Strawberry Sauce

"This sauce is so versatile it has unlilmited uses - ice cream topping, cheesecake topping, topping for waffles, topping for pound cake, spread for biscuits, toast or scones and the list can go on and on. I listed fresh strawberries but you can substitute whole unsweetened strawberries."
 
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Ready In:
30mins
Ingredients:
4
Yields:
1 Cup
Serves:
4
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ingredients

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directions

  • Slice off stem from strawberries and cut in half.
  • Pour sugar over strawberries and fold gently.
  • Let strawberries sit for 30 minutes.
  • Pour strawberries and juice into saucepan and add lemon juice.
  • Bring to a simmer over medium heat then cook on low for 10 minutes.
  • Add dry strawberry gelatin and stir until dissolved.
  • Remove from heat and let cool.

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RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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