Prep 10 mins
Cook 13 mins
Lovely served over cake or ice cream, this delicious dessert sauce comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- Boil sugar and water together about 12 minutes; add strawberries, cook another minute and chill.
A nice fresh sauce that is quick and easy. Served over buckwheat pancakes and found to be very tasty although a little bit on the thin side. Made as written using Splenda for baking. Next time will add a teaspoon of cornstarch. Thanks so much for the post.
Oh, wow. What a fantastic fruit sauce, and so easy to make!. And there are so many uses for it, too. I made it in the morning, thinking I'd keep it on hand for dessert (maybe spoon it over a pound cake or vanilla ice cream). But we had extra pancakes from breakfast that I didn't want going to waste. So I put some on the sauce on a pancake and rolled it up like a crepe, and it was so tasty. I love it. Thanks for sharing your recipe, Molly53. I'm sure I'll make this often.