2 pounds fresh strawberries, coarsely chopped 3 tablespoons dark brown sugar 4 tablespoons fresh lemon juice
Combine the strawberries, brown sugar and lemon juice in a large saucepan and bring to a simmer over medium-low heat, stirring, until the sugar dissolves. Partially cover with a lid and simmer, stirring occasionally, until the strawberries are softened and release their juices, about 10 minutes. Let cool.
Pour the strawberries into a blender and blend until smooth.
Press the sauce through a fine-mesh strainer into a storage container. The sauce will keep for up to 10 days in the refrigerator or up to 6 months in the freezer.
Yield: 3 1/2 cups
Posts: 17653 | Location: Lincoln Place, Granite City, IL, USA | Registered: 06-03-02
