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Brandied Strawberry Sauce

Yield 3 cups


  • 3 (10-ounce) packages frozen sliced strawberries
  • 1 tablespoon corn starch
  • 1/2 cup red currant jelly
  • 1/4 cup brandy

How to Make It

  1. Thaw strawberries; drain, reserving 1/2 cup juice. Reserve remaining juice for use in other recipes. Set strawberries aside.

  2. Combine reserved juice and cornstarch in a small mixing bowl, stirring until smooth. Set aside.

  3. Melt jelly over low heat in a heavy saucepan; add cornstarch mixture, stirring until thickened and clear. Add reserved strawberries and brandy, mixing well. Serve warm or chilled over ice cream or pound cake.

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