Taste of Home
Strawberry Sundae Sauce
TOTAL TIME: Prep: 25 min. + standing
YIELD: 8 cups.
“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 1-1/2 cups of the mashed strawberries with 1-1/2 cups mashed raspberries instead.” Peggy Townsend - Florence, Colorado
Ingredients
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2 quarts fresh strawberries
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6 cups sugar
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1 pouch (3 ounces) liquid fruit pectin
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1/3 cup chocolate syrup
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1/3 cup raspberry liqueur, optional
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Vanilla ice cream
Directions
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1.
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.
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2.
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.
Nutrition Facts
1/4 cup: 174 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 43g carbohydrate (42g sugars, 1g fiber), 0 protein.
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