Much less sweet than its commercial counterparts, this fresh strawberry sauce can be used in place of preserves on toast or in peanut butter sandwiches, stirred into yogurt, spooned over ice cream or cake as a dessert topping, or drizzled over pancakes for a breakfast treat.
Yields 2 cups.
SODIUM CONTENT: scant trace per serving
5 1/2 c. sliced strawberries (1 quart or 2 pints (32 oz. total) strawberries, washed and hulled)
1/2 c. sugar
1 c. water
Place ingredients into a medium stockpot and stir to combine. Bring to a boil over medium-high, then reduce heat to medium and simmer uncovered for about 45 minutes, stirring occasionally. Remove from heat and spoon into a clean lidded jar. Refrigerate until serving.