Tomorrow is July 1st., which means that we will be celebrating Canada Day. Since July is in the summer and our official colours are red and white, I thought I would whip up this cool, quick, "red and white" dessert...Vanilla ice cream served with a crown of strawberry goodness.
First, you will need about four cups of frozen strawberries (you can use fresh, but I find frozen ones mash up easier for this sauce)...go ahead and dump 'em into a medium sized saucepan.
Add two cups of water to the saucepan of strawberries...
...and a half cup, plus one tablespoon of granulated sugar...(I needed that extra tablespoon!) Cover and bring to a boil over medium heat until berries have softened.
Uncover, and mash strawberries with a potato masher.
Stir into mashed berry mixture, about three tablespoons of store-bought or homemade strawberry jam...stir and continue to simmer, uncovered. (This step is optional but I think the jam adds a little extra flavour to the sauce.)
In a cup, add three tablespoons of corn starch and four tablespoons of water...stir to make a thin paste.
Pour the corn starch paste into the simmering strawberry mixture, stirring constantly to avoid any lumps or scorching...you do not want to clean scorched strawberry sauce off the bottom of your pot...I know...it didn't make me whistle while I worked!
Keep stirring until all of the starchy taste is gone and your sauce has thickened (about 5 minutes) Remove from heat and let cool. Store the sauce in the fridge (the sauce will thicken more as it cools).
Serve over ice cream, angel food cake, pancakes or just straight up with a chaser of whipped cream...they are all winners with my belly!
4 cups of frozen strawberries (hulled fresh berries may be used also)
2 cups of water
1/2 cup, plus 1 tbsp. granulated sugar
3 tbsps. strawberry jam (optional but I think it adds a little extra flavour to your sauce)
3 tbsps. corn starch
4 tbsps. water
1. In a medium saucepan, add 4 cups of frozen (or fresh) strawberries, 2 cups of water and a 1/2 cup, plus 1 tbsp. of granulated sugar. Cover and bring to a boil over medium heat until berries have softened.
2. Mash with a potato masher and stir in the 3 tbsps. of jam (if using).
3. Make a thin paste of corn starch and water and pour into simmering berry mixture, stirring constantly. Simmer and stir for about 5 minutes or until the starchy taste is gone and sauce has thickened somewhat...cool before storing in the fridge.
* makes about 4 cups of sauce...this recipe can easily be divided in half.
* the sauce will thicken more as it cools.