Fresh Strawberry Sauce

(from Stearns Farm Newsletter, June 23 2008)

Pure ripe strawberry flavor can be ready in minutes to drizzle over cake or biscuits, spoon over ice cream or thick Greek yogurt, or mix into smoothies and cocktails.  Adapted from How to Cook Everything by Mark Bittman.

Raw: 

2 cups strawberries, washed and hulled

Congectioner's sugar to taste

Water, orange juice, fresh lemon juice, or white wine as needed (optional)

Puree fruit using a blender or food processor.  Sweeten to taste.  Thin with juice, water, or wine if desired.  Use immediately or store for a day or two in the refrigerator.

Cooked:

1/2 cup water

1/2 cup sugar

3 Tbs unsalted butter

2 cups strawberries, washed, hulled, and sliced

Combine water, sugar and butter in a heavy saucepan over medium-high heat, stirring gently, until the mixture is syrupy but not browned.  Add fruit, reduce heat to low, and cook until fruit begins to release its juices, about 2 minutes.  Serve warm or at room temperature.  Keeps for up to a week in the refrigerator.