Honey And Thyme Strawberry Sauce

Honey And Thyme Strawberry Sauce
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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.
Prep Time
20
minutes
Cook Time
20
minutes
Servings
6
servings
Honey and Thyme Strawberry Sauce recipe - The Daily Meal
Total time: 40 minutes
Ingredients
  • 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
Directions
  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.)
  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.
  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.
  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.
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