Strawberry Sundae Sauce Recipe PRINT
- YIELD: 32 Servings
- PREP TIME: 25 min
“My husband and kids simply love this recipe over their ice cream! It may also be used in banana splits. If you choose not to use liqueur, replace 1-½ cups of the mashed strawberries with 1-½ cups mashed raspberries instead.” Peggy Townsend – Florence, Colorado
|2||quarts fresh strawberries|
|1||pouch (3 ounces) liquid fruit pectin|
|⅓||cup chocolate syrup|
|⅓||cup raspberry liqueur, optional|
|Vanilla ice cream|
•Wash and mash strawberries, measuring out enough mashed berries to make 4 cups. In a Dutch oven, combine strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil 1 minute longer, stirring constantly. Remove from the heat. Stir in syrup and liqueur if desired. Skim off foam. • Pour into jars or freezer containers, leaving a 1/2-in. headspace. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set. Refrigerate for up to 3 weeks or freeze for up to 1 year. Serve with ice cream. Yield: 8 cups.
Nutritional Facts 1/4 cup (calculated without liqueur and ice cream) equals 174 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 43 g carbohydrate, 1 g fiber, trace protein.
Originally published as Strawberry Sundae Sauce in Simple & Delicious November/December 2008, p37