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I dare you to jump into strawberry sauce, that’s what I did.
I was inspired to make a strawberry sauce after seeing my grandmother’s jelly jar. Nanny actually used this jar for sugar. It’s thin glass with a gorgeous silver top that has a little rivet carved out for the special spoon. Even though it was used to house sugar, it SCREAMED jelly jar.
Then I had to make a decision. Should I create cold strawberry compote, one that just sits and chills in its own juices? I could put them on a low simmer or roast them. Jelly was not an option because of the amount of sugar that it calls for, and I was searching for simplicity. After deliberating with a friend, I decided upon roasting.
Here is how I did it:
1 lb. strawberries, de-leafed and diced (not too small)
1 tablespoon of fresh lemon or orange juice
1-2 cardamom seedpods
1 teaspoon vanilla
1-1/2 tablespoons organic sugar
Heat the oven to 400-degrees F. The cardamom pods can be cracked open and ground with a mortal and pestle or a knife. I would be careful how much citrus you add, starting with teaspoons and then increasing to the full tablespoon. Mine came out too tart; I got so into the squeezing motion that I squeezed in half an orange. After adding the citrus, then add the sugar, taste as you mix it in so you know when it has the perfect amount. Mix all ingredients and roast for 20 minutes.
Once roasted to perfection, let it cool. Once cooled, to house the sauce, I recommend finding a jar or container that has special meaning to you or one that you love to look at.
While I was in the middle of slicing and measuring, I set out to make something fluffy for the strawberry sauce to rest on and soak into: pancakes!
Fruit sauces are so decadent and simple. Dip into your jelly jar, it is all so mesmerizing, go ahead, jump in. Slather your pancakes with the fruit juices and watch as the pancakes absorb all gifts.