Brandied Strawberry Sauce
Print This Recipe
INGREDIENTS 2 (10-ounce) packages frozen sliced strawberries, thawed
2 teaspoons cornstarch
1/3 cup red currant jelly
3 tablespoons brandyDrain strawberries, reserving 1/2 cup juice. Reserve remaining juice for other uses. Set strawberries aside.
Combine 1/2 cup reserved juice and cornstarch in a small mixing bowl, stirring until smooth. Set aside.
Melt jelly over low heat in a heavy saucepan; add cornstarch mixture. Cook over medium heat, stirring constantly, until thickened clear. Add reserved strawberries and brandy, stirring well.
Serve warm or chilled over ice cream or pound cake.
Makes 1-3/4 cups