Makes a couple cups
Prep and cook time: 10-15 minutes
(strawberries: .99, sugar: .16)
16 oz. strawberries, hulled and cut
1 C sugar
1 Tbsp cornstarch
1/2 C water
In saucepan, combine sugar and cornstarch, so the cornstarch doesn't go all lumpy on you. Whisk in water and bring to a gentle boil. Add strawberries. Simmer until fruit is tender and squishable. Mash with a potato masher. (You can also puree if you want a super smooth sauce, but I leave it a little chunky.) Taste to be sure it has enough sugar for you. Sometimes if you're strawberries are really dreadful, you might need a little more. On the flip side, if they're very sweet, you can start with less sugar.
Serve warm or cold. This will keep refrigerated for several weeks (which is a whole lot longer than your molding strawberries will).
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com