Strawberry Sauce
From Light Jewish Holiday Desserts (pg 261)

Serve on: Passover, Shavuot and Shabbat

Makes about 4 cups
Pareve

2 pounds fresh strawberries, washed and hulled
6 tablespoons sugar
2 teaspoons fresh lemon juice
1 tablespoon water, optional

Wash, hull, and quarter half of the strawberries. Place them in a medium pot, mash with a potato masher, and add the sugar and lemon juice. Let the mixture sit for 15 minutes. Cook over medium-high heat until the mixture just begins to simmer. Remove from the heat. Slice the remaining strawberries and add them to the sauce. Let cool briefly, and then cover and refrigerate for up to 5 days, or freeze for 3 months. If you like firmer, fresher tasting berries, let the sauce cool before adding the sliced strawberries, and serve the sauce within one hour. If the berries are not very juicy, add the optional water.

© 1999-2007 Penny Eisenberg. All Rights Reserved
Mandarin Orange Cheesecake Photo © Mary Ellen Bartley