Strawberry Sauce

  • 1 package (16 ounces) frozen strawberries, thawed (the kind with juice)
  • 2 teaspoons cornstarch

In a medium saucepan, combine juice from strawberries and cornstarch.

Cook over, medium heat, stirring constantly, until mixture thickens.

Cook 2 minutes longer.

Add strawberries and heat to serving temperature.

Do not overcook the strawberries.

Serve as a dessert sauce for pound cake, bread pudding, pancakes, angel food cake or ice cream.