Strawberry Sauce to Make 2 Cups
One bag (twenty ounces) frozen strawberries can be substituted for the fresh used in this recipe. However, they make a slightly less vibrant sauce.
Martha Stewart Kids, Summer
- 2 pints (about 1 pound) fresh strawberries
- 1/2 cup seedless raspberry jam
- Wash, stem, and hull the strawberries. Cut in half, and quarter if large. In a small saucepan, combine berries and jam. Cook over medium-high heat, stirring occasionally, until the berries have softened and the mixture becomes a sauce, about 5 minutes. Cool sauce before serving or, store in an airtight container in the refrigerator up to 1 week.
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