This is our own go to recipe for fruit sauce. Other types of fruit can be substituted as well: blueberry, raspberry… etc. I think red currants compliment strawberries so well. We use it to top pancakes, ice cream, yogurt… or even fluffy pieces of Angel Food Cake!
The little trick of adding the corn starch to the sugar means there are never any cornstarch lumps. Just make sure the cornstarch is well mixed into the sugar.
- 1 pint strawberries, fresh or frozen
- 1 cup red currants, fresh or frozen
- 1 Tablespoon lemon juice
- 1/3 Cup sugar
- 1 Tablespoon cornstarch
- Pinch of salt
- Remove stems from fresh strawberries; cut large berries in half or roughly chop them.
- Combine strawberries, red currants and lemon juice in a saucepan. Cook over medium heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce juices. Note: frozen fruit will produce more juices then fresh fruit.
- Combine cornstarch and sugar thoroughly in small bowl. Add to strawberries and increase heat to medium-high. Stir until sauce is boiling and thickened. Serve warm of chilled with your choice of side.