The fresh taste of summer in the dead of winter – how great is that? Simply prepare this easy strawberry sauce, then come the cold season, thaw and customize with our variations. Of course, it’s perfect for serving over ice cream, yogurt or a simple cake. There’s even a savoury version for pork or chicken.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Makes about 1 cup (250 mL)
2 cups (500 mL) sliced Ontario Strawberries
3 tbsp (45 mL) granulated sugar
2 tbsp (25 mL) water
2 tsp (10 mL) fresh lemon juice
In food processor, purée berries, sugar, water and lemon juice until smooth. Turn into medium saucepan. Simmer over medium heat, stirring occasionally, until sugar is completely dissolved and sauce is slightly translucent, about 3 minutes. Let cool; freeze in airtight container.
For variety, thaw sauce then follow recipes below.
Spice: Stir in 1/2 tsp (2 mL) cinnamon and 1/4 tsp (1 mL) each nutmeg and aniseed. Makes 1 cup (250 mL).
Rhubarb Berry: In medium saucepan, combine sauce with 1/3 cup (75 mL) very finely chopped rhubarb; simmer, stirring, just until rhubarb is softened. Stir in 1 tsp (5 mL) vanilla, and sugar to taste. Makes 1-1/4 cups (300 mL).
Savoury Compote: Stir in 4 tsp (20 mL) balsamic vinegar, 1 smashed garlic clove, 1 tbsp (15 mL) finely grated gingerroot, and 1/4 tsp (1 mL) each salt and hot pepper flakes. Remove garlic. Best served warm or at room temperature over chicken or pork. Makes 1 cup (250 mL).
Orange Rosewater: Stir in 2 tsp (10 mL) each rosewater and finely grated orange rind. Makes 1 cup (250 mL).
CARBOHYDRATE: 6 grams
– Printed with permission from Foodland Ontario