Strawberry Sauce

From Rachel Ray Magazine.

Has Kim tried this? No

2 lbs fresh strawberries, coarsely chopped

3 tbsp dark brown sugar

Juice of 2 lemons (4 tbsp)

1. Combine the strawberries, brown sugar and lemon juice in a large saucepan and bring to a simmer over medium-low heat, stirring, until the sugar dissolves. Partially cover with a lid and simmer, stirring occasionally, until the strawberries are softened and release their juices, about 10 minutes. Let cool.

2. Pour the strawberries into a blender and blend until smooth.

3. Press the sauce through a fine-mesh strainer into a storage container. The sauce will keep for up to 10 days in the refrigerator or up to 6 months in the freezer. 

« Pulled Chicken Sandwiches

Skillet Chicken and Potatoes »