1 quart strawberries
1/4 to 1/2 cup of sugar
1 quart sized freezer bag
Gently rinse and remove tops of strawberries. Allow strawberries to dry on a drain board or in a sieve. Slice strawberries and place in bowl. Gently stir in sugar until sugar completely dissolves and berries are completely covered. Place in freezer bag, allowing about 1 inch of head space. Recipe can be doubled, tripled, etc.
-Method a result of reading various Internet sites and cookbooks.
Thursday, June 08, 2006
Strawberry Sauce
3 cups sliced fresh berries
1/3 cup sugar
1 teaspoon cornstarch
Place half of the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth.
In a medium saucepan stir together sugar and cornstarch. Add berry puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature before serving. Makes about 1 cup sauce.
-Recipe from Better Homes and Gardens Cookbook
1/3 cup sugar
1 teaspoon cornstarch
Place half of the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth.
In a medium saucepan stir together sugar and cornstarch. Add berry puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature before serving. Makes about 1 cup sauce.
-Recipe from Better Homes and Gardens Cookbook
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