This strawberry sauce, infused with red wine, thyme and cardamom, tastes equally great on ice cream as it does grilled pork, duck or chicken. Make a double batch—it keeps a week or more in the refrigerator and can even be frozen.
This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.
- 2 quarts (2 pounds) halved small strawberries (quartered if large), about 6 cups
- 2 thin strips orange peel (orange only, no white pith)
- 1/2 Cup sugar
- 1/4 Cup dry red wine
- 1/4 Cup honey
- 1 1/2 teaspoons fresh lemon juice
- 1/8 Teaspoon salt
- 8 cardamom pods
- 2 bay leaves
- 1 Teaspoon coriander seeds
- 1/2 inch piece peeled fresh ginger, thinly sliced
- 1/4 Teaspoon thyme
Step 1: To a large 4-quart saucepan, add 2 quarts (2 pounds) halved small strawberries (quartered if large), 2 thin strips orange peel (orange part only), 1/2 cup sugar, 1/4 cup dry red wine, 1/4 cup honey, 1 1/2 teaspoons fresh lemon juice and 1/8 teaspoon salt. (Use a deep pot to prevent boil-overs.)
Step 2: To a tea ball infuser (or wrap in a double thickness of cheesecloth and tie closed), add 8 cardamom pods, 2 bay leaves, 1 teaspoon coriander seeds, 1/2 inch piece peeled fresh ginger (thinly sliced) and 1/4 teaspoon thyme. Add to the pan, tucking it under the strawberries.
Step 3: Heat to a simmer over medium heat, being sure to submerge the tea ball. Let simmer on medium-low, stirring often, until strawberries soften and juices thicken slightly, about 25 minutes.
Step 4: Cool completely. Remove the orange peel and the tea ball. Refrigerate the sauce in a tightly covered container overnight or up to 2 weeks. Makes about 3 cups.