My mother used peaches to make this sauce, but my family prefers fresh strawberries. It's wonderful warm over waffles or pancakes.—Marie Harrell, Donna, Texas
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- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 cup orange juice
- 6 cups sliced fresh strawberries
- 8 to 10 drops red food coloring, optional
- In a saucepan, combine the sugar and cornstarch. Stir in orange juice; bring to a boil over medium heat. Add strawberries; return to boil. Cook and stir for 2 minutes. Add food coloring if desired. Serve warm over waffles or pancakes. Yield: 3-1/2 cups.
Originally published as Strawberry Breakfast Sauce in Country Woman May/June 1998, p35
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