Wednesday, March 21
Fresh Strawberry Sauce
Of course, strawberries are amazing all by themselves...or dipped in sugar...or chocolate...or the list could seriously go on and on into every meal of the day. But this recipe is something I love to do with the leftover berries that couldn't quite make it to tomorrow. This is a similar technique to the Fruit Compote I made for the Blueberry Buttermilk Waffles earlier this month, but I think its actually even easier!
The great thing about strawberries is that their natural pectin (you know, the stuff that makes jam thicken up when you cook it) and natural sugars help to create a thicker sauce, so you really don't need any type of thickening agent. The longer you cook this sauce down, the thicker it will get all by itself.