Flavored with cardamom, coriander, bay and thyme
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
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. 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.)
  2. 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.
  3. 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.
  4. 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.