(Better Homes and Gardens)
3 cups fresh or frozen strawberries (or raspberries)
1/3 cup sugar
1 teaspoon cornstarch
Thaw berries, if frozen. Do not drain. Place half of the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Repeat with remaining berries. (You should have about ½ cup puree from each 1½ cups berries.)
In a medium saucepan stir together sugar and cornstarch. Add berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature before serving. Makes about 1 cup sauce.
Serves well with the Coeur À La Crème Hearts
Raspberry Sauce: Prepare as above, except substitute raspberries for the strawberries and press berries through a fine-mesh sieve; discard seeds.
