Strawberry Sauce and Unexpected Surprises in the Kitchen
A while back, I was in the process of turning fresh strawberries into strawberry jam. At the time, I was cooking while distracted by other matters--usually something to be avoided, as kitchen accidents can occur. While distracted, I had added the pectin out of order, contrary to the jam recipe's instructions. As a jam, the concoction was ruined; however, the mixture turned out to be an excellent strawberry sauce that can top pancakes, waffles, cheesecake, fresh peaches, and-my favorite--vanilla ice cream, preferably Blue Bell.
Here's the recipe to this "happy accident", minus the pectin:
1 quart crushed strawberries
7 cups sugar
a few splashes of lemon juice
Cook the crushed strawberries over medium heat for about 10 minutes. Add the sugar and lemon juice; cook for another 10 minutes until thickened and bubbly.
Serve immediately or can the mixture: for the latter, process in a hot water bath for 10-15 minutes (pint jars).
Bon appetit!
