This recipe is from a Sheila Lukins cookbook, which is one of my old standbys.
It calls for:
3 cups fresh ripe strawberries, rinsed, drained and cut up/quartered.
2 cups of sugar
2 teaspoons lemon zest
1 tablespoon lemon juice.
~Combine all ingredients in a 4 quart microwave safe dish mine was actually only 2 quarts and worked just fine
~Cook uncovered in the microwave on high power for 10 minutes. this time was dependent on a microwave of 700 watts; my microwave is 1100 watts, so I decreased the time to 6 minutes
~Remove and stir, then put back in the microwave for 5 more minutes I put it in for 4 minutes
~Cool completely before pouring into containers and storing in the refrigerator. Can be kept, refrigerated for up to one month.
|enjoy hot strawberry sauce. enjoy it more once it's cooled down.|
This is great for a cool, summer sundae, although we added hot fudge.
The dinner I cooked to lead up to this dish was cornbread (also a recipe from Sheila Lukins), broccoli, and Barbecue Apricot Pork Chops. This is one of my favorite recipes from Real Simple a number of years ago. It is originally for chicken, but I've tried it with a few different meats, just be mindful of how the cooking time may change.