Strawberry Sauce With A Bit Of Zing
I couldn’t resist. At Albertsons, they were selling, (while they lasted), a pound of California strawberries for such a good price that I bought more than what I, one person, should have. So, besides eating them just plain, I can make some of my fabulous European styled jam; I can freeze them; I can make crisps, etc.; or I can eat them quick and easy this very special way. This sauce is delicious and just right to satisfy a sweet tooth at anytime of the day or night. You can serve it with pancakes, ice cream, yogurt, puddings, pound cake, or pick at it just plain.
1 lb. of fresh strawberries sliced or thriced
1 tsp. lemon juice
1 tsp. lemon zest
2 tablespoons brown sugar (I used the raw kind) divided in 2 batches
1/3 C. balsamic vinegar (I add just a wee bit of rice vinegar to this)
In a saucepan add the vinegar, 1 Tbsp. sugar and lemon juice. Simmer over medium heat until thickened, about 4 minutes.
Place strawberries in a pretty bowl and add the other 1 Tbsp. sugar, lemon zest, and lightly toss. I actually pick up the bowl and give it several up and down shakes.
Add the sauce when a bit cooled to the strawberries, lightly toss again and enjoy. (I find that this sauce is even better if it sits in the frig for a couple of hours.)
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Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.