Strawberries Elizabeth

This is a wonderful sauce for either pound cake or vanilla ice cream, or both. When strawberries are in season, you must try this. We like it over Marble Slab's sweet cream ice cream topped with a dollop of whipped cream and toasted, slivered almonds.

• Ready In: 40 mins
• Serves: 10-12

Ingredients

• 2 (16 ounce) containers fresh strawberries
• 1  navel orange, juice and zest of
• 2  cups port wine
• 1  cinnamon stick
• 4  tablespoons brown sugar
• 6  whole cloves

Directions

1. Trim the strawberries and slice.
2. Put all ingredients into heavy saucepan and bring to a boil, stirring occasionally.
3. Lower the heat to a low simmer and cook for about 30 minutes.
4. You can either serve warm or at room temperature.