STRAWBERRY SAUCE

STRAWBERRY SAUCE

Made with cranberry pomegranate juice!

Makes 2 cups

16 oz. pkg. froz. whole unsweetened strawberries

1 c. cranberry pomegranate juice by Ocean Spray

1/4 c. light brown sugar

1/3 c. white sugar

very light sprinkling of salt

2 T. cornstarch mixed with 1/4 c. water in cup till dissolved

In large saucepan, over medium heat, combine strawberries and cranberry pomegranate juice. Bring to boil, then reduce heat to low and cook 10 minutes, stirring occasionally.

Add brown and white sugars and salt. Stir till dissolved.

Ad cornstarch liquid to berries, stirring continuously till thickened, then continue to cook at a fizzle of a boil for 30 minutes.

Remove from heat and let cool at room temperature before transferring to covered container. Refrigerate.

Notes: Serve over dairy-free ice cream for dessert, or for breakfast over toast or fried bread.

If you use sweetened frozen strawberries, reduce amount of sugar.

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