Seriously Strawberry Sauce

While we're on the subject of fruit, let's talk for a minute about self-control. As in the characteristic of the fruit of the Spirit described in Galatians 5.

We should talk about this because I exercised considerable self-control in not titling this post "Berry, Berry Strawberry Sauce."

The thing is that this sauce really does taste more like a strawberry than the berry itself. I think it's because of the concentration of strawberry essence in the base sauce, combined with the strawberries themselves. And the best news is that this sauce screams "ripe-from-the-field strawberries picked at the exact moment of readiness" even if you make it with frozen strawberries picked from your freezer in the dead of winter.

Go ahead. Blend up a batch now, and save your self-control for something else. I'm going to use my last reserve of personal restraint and NOT tell you you'll be "berry" glad you did.

Seriously Strawberry Sauce {print}

2 cups frozen, unsweetened strawberries
1/4 cup sugar
1 tablespoon cornstarch
approximately 2 additional tablespoons sugar

Measure frozen strawberries into a strainer set over a medium saucepan and sprinkle with 1/4 cup sugar. Leave to thaw, stirring and pressing into the strainer occasionally. Dump the drained, thawed berries into a blender and puree until smooth. Leave them in the blender. Leave the strawberry juice in the saucepan.

Mix the cornstarch and 2 tablespoons of sugar together and whisk into the strawberry juice. Bring to a boil over medium heat, stirring constantly. As soon as the mixture is bubbly and thick, remove it from the heat and cool several minutes. Test for sweetening and add more sugar if needed. Pour on top of the pureed strawberries that are still hanging out in the blender, and pulse several times just to mix. You're not trying to whip this into submission, just to bring the thickened juice and source strawberries into one happy saucy marriage. 

Pour into a covered container and chill until needed. Makes 2 cups (ish).

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