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Strawberry Sundae Sauce

This sauce is colorful and wonderfully fragrant. For very sweet strawberries, use the minimum amount of sugar; for very tart ones, add a little more.

Makes about 2 1/3 cups

2 to 3 tablespoons granulated sugar, or to taste

2 teaspoons cornstarch

1/4 cup strawberry jam blended with 1/3 cup hot water

Generous 3 cups chopped fresh, ripe strawberries (about 1 pound untrimmed berries)

In a heavy, medium nonreactive saucepan, whisk together the sugar and cornstarch until well blended. Whisk in the jam-water mixture until smooth. Place the pan over medium-high heat, and bring to a gentle boil, stirring. Continuing to whisk, cook until the mixture just thickens and clears, about 2 minutes. Stir in the strawberries and cook 30 seconds longer. Taste and add more sugar, if desired. Cool, then refrigerate in a nonreactive airtight storage container at least 1 1/2 hours, and up to 5 days. Stir briefly before using.

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